Mashed potato with bacon and spring onion

Mashed potato with bacon and spring onion

Ziemniaki puree z boczkiem i cebulką

By
From
Borsch, Vodka and Tears
Serves
4 as a side
Photographer
Bonnie Savage

This recipe is served as an accompaniment to Żurek in the winter and is delicious also on its own. Rock ’n’ roll Joel, a customer who has been coming in to Borsch most days for over eleven years, frequently nursing a vodka-induced malady or working on a new one, used to find this the perfect meal with all the right food groups to help him through another day.

Ingredients

Quantity Ingredient
100g smoked bacon slices, flat pancetta or kaiserfleisch, rind removed, cut into 1 cm squares
600g starchy potatoes, such as desiree, sebago or russet, washed
50g butter, coarsely chopped
3 small spring onions, washed and sliced into thin rounds

Method

  1. Cook the bacon in a frying pan over low heat and stir frequently for about 30 minutes, or until the bacon is very crispy. You can do this while the potatoes are cooking. Ideally they will both be ready at the same time — you will have to judge how long the potatoes will take to cook as they vary greatly according to their size. However, the bacon will keep for several hours, covered with plastic wrap if need be. The potatoes should be used immediately, that’s why I suggest starting the bacon first.
  2. Put the potatoes, whole and unpeeled, into a saucepan with enough water to cover generously, add some salt and bring to the boil. Reduce the heat and simmer until they are cooked through (they are done when you can stab them with a paring knife and they fall straight off again).
  3. Drain and peel the skins while they’re still hot, you can let them cool a little, but potatoes don’t mash as well when cool, and they don’t taste as good and are not as good for you when you peel them before boiling. Mash using a mouli, ricer or a potato masher.
  4. Add the butter and mix thoroughly. Correct the seasoning with salt and a pinch of white pepper.
  5. Serve immediately in bowls, dividing the bacon and spring onion evenly between the bowls and sprinkling over the top of the potato.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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