John Myers
Ingredients for 2 servings:
- 300 g potatoes, cooked and peeled
- 3 tbsp butter or margarine
- 1 onion(s), finely chopped
- 300 ml water or broth (preferably hot)
- 2 tsp mustard
- 50 ml vinegar
- 2 tbsp sugar
- salt and pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
goes perfectly with Danish meatballs
Boil the potatoes, let them cool slightly, and then peel them. Heat the butter in a pan. Add the finely chopped onion and sweat. Pour in the water. Add the salt, pepper, mustard, vinegar, and sugar and simmer for a few minutes over medium heat. Slice the potatoes and add them. Let everything simmer for a while. Stir occasionally, but not too often. If desired, let it stand and then bring back to the boil later to intensify the flavor. Serve warm. Danish frikadelle (meatballs made with minced pork and milk) or breaded fish (e.g. cod or plaice) go perfectly with this dish. I learned this dish from my Danish grandmother, and it was always my favorite as a child. Variation: With more liquid and, for example, bacon, you can also make a tasty potato soup.
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