John Myers
Ingredients for 4 servings:
- 800 g jacket potatoes, from the previous day
- 300 g roast pork, cooked, leftover roast or from the butcher
- 2 m.-sized onion(s)
- 100 g smoked bacon, streaky
- 2 tbsp clarified butter, or lard
- salt and pepper
- ½ tsp caraway seeds
- ½ bunch parsley, chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Peel the potatoes and cut into knife-thick slices. Cut the roast pork into coarse strips. Peel the onions, halve them, and slice them into thin strips. Finely dice the bacon. Heat all but 1/2 tablespoon of the lard in a pan (cast iron is ideal). Brown the bacon, add the onions and potatoes, and cook over medium heat, stirring, for 15-20 minutes until crispy. Season with salt, pepper, and caraway seeds. In a second pan, brown the meat in the remaining lard. Stir the meat into the potatoes. Sprinkle with parsley and serve from the pan.
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