Patate in tecia
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Patate in tecia
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 kilo lbs potatoes such as bintje or Yukon Gold, yellow fleshed
- 100g /2 oz pancetta cut into small dice
- 1 onion finely sliced or diced, small
- 50g oz lard
- 50g oz butter
- 50g oz olive oil
- broth homemade
- salt
- black pepper
Instructions
- Boil the potatoes, still in their jackets, until they are almost tender but still a bit firm. Let cool, and when they've cooled off enough to handle, peel and cut them up.
- While the potatoes are boiling, in a large non-stick or well-seasoned cast iron or carbon steel skillet, gently sauté the pancetta and onion in your chosen fat until lightly brown.
- Add the cut up potatoes to the skillet and raise the heat. Turn the potatoes with the pancetta and onion. Add a half-ladleful of broth and let simmer until the potatoes are fully tender, adding more broth if needed. Turn the potatoes from time to time and mash them with a fork into a rough hash. Taste and season with salt and pepper to taste.
- Once the potatoes are fully tender, let any remaining broth evaporate. Continue to sauté but stop turning the potatoes so a nice crust forms on the bottom.
- Now you can either flip the potatoes over in one piece, forming a kind of pancake, or simply turn flip the potatoes in parts with a spatula. Keep flipping if need be so the potatoes have a nice crust all over.
- Serve hot.
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