Despite the simplicity of a classic serving of burning love, it is nothing short of delicious. The sweet caramelized onions, the crispy bacon and the soft and creamy mash are a perfect combination.
Feel free to use a whole piece of bacon of honest quality, which you cut into rough cubes yourself. It gives the best result.
If you want to sneak a bit of extra greens into the dish, you can replace some of the potatoes with celeriac.
Serves 4:
Ingredients
1 kg baking potatoes or potatoes for mash
50 g butter
2 dl milk
4-5 large onions
400 g bacon, diced
20 g butter
Optional fresh herbs for garnish, e.g. watercress, chives or parsley
Beetroot for serving
Salt and pepper
Instructions
Peel the potatoes, cut them into rough cubes, and boil them in unsalted water until tender.
Mash the potatoes with a potato masher or an electric whisk. Let the butter melt in the hot mash, and then add milk until the mash has the desired consistency. Season with salt.
Peel and roughly chop the onions.
Fry the bacon until crispy in a dry pan, and let it drain on absorbent paper.
Fry the onions over low to medium heat in the bacon fat (pour off some if there is a lot) and butter for approximately 10-15 minutes with regular stirring, until they are well caramelized. Season with salt and pepper. Fold in the bacon cubes.
Top the potato mash with bacon, onions and herbs.
Serve with pickled beetroot.
