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Granny's Grabs

    

Tasty lunch from potatoes, sauerkraut, bacon and eggs, favourite mainly during the winter time.

Cook

No. of servings

4

Ready in

60 min.

Difficulty

medium

 

 

bacon5.25oz150grams
chicken egg4pcs4pieces
pork lard-
potatoes1.3lb600grams
salt0.75tsp¾teaspoon
salt-
sauerkraut- finely chopped cabbage (fermented)12.25oz350grams
water1.1cup250milliliters

1. 

potatoes 1.3 lb (600 g)  water 1.1 cup (250 ml)  salt 0.75 tsp

Cook potatoes in salted water until soft.

2. 

Crush potatoes, in water where it was cooked, into a mash.

3. 

bacon 5.25 oz (150 g)

Cut the bacon into the thin strips and fry it.

4. 

sauerkraut- finely chopped cabbage (fermented) 12.25 oz (350 g)

Gently squeeze the sauerkraut and finely cut. Add into the bacon and blend it.

5. 

Combine the sauerkraut and bacon with potatoes.

6. 

pork lard

Grease the roasting dish with lard. Place potato-sauerkraut mash into the dish in four dollops. In each dollop make a deeper hole.

7. 

chicken egg 4 pcs  salt

Put raw egg into every hole. Slightly salt the eggs.

8. 

Bake in closed roasting dish at 355°F (180°C) for about 30 minutes. The eggs must harden.

9. 

Serve warm.

Bon appetit!

 

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