Ingredients
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Method
-
Boiling the potatoes
Wash the peeled potatoes, boil them in salted water until soft, then drain and mash them while still warm.
25 min -
Making the dough
Quickly knead the mashed potato, which should be cooled slightly but still warm, with the flour, egg and a pinch of salt; do not overwork it.
-
Shaping
Roll the dough into a rectangle about two fingers thick, then cut it into strips.
-
Frying the bacon
Fry the diced bacon in a frying pan until crisp, then set the rendered fat aside.
8 min -
Baking
Grease the tray with lard, arrange the strips evenly, pour the bacon fat over the top, and bake until golden brown.
30 min -
Serving
Serve hot with the crispy bacon pieces and sour cream.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 820 kcal | 705 kcal |
| Fat | 178 g | 45 g |
| of which saturates | 71 g | 18 g |
| Carbohydrates | 261 g | 65 g |
| Protein | 46 g | 12 g |
| Fibre | 24 g | 5,9 g |
An estimate calculated from the raw weight of the ingredients. Not included: lard. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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