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Oven-baked Potatoes with Lecsó

    

Excellent gratin potatoes with tomato-paprika flavour.

Cook

No. of servings

Ready in

Difficulty

low

 

 

chicken egg3pcs3pieces
ground black pepper1tsp1teaspoon
onion7oz200grams
pork lard-
potatoes0lb2.5
salt2tsp2teaspoon
salt-
semi skimmed milk 1,5%1.7cup400milliliters
smoked meat product-
spring onion-
sterilized letcho1.5lb700grams
water-

1. 

potatoes  salt  water

Cook unpeeled potatoes in a salted water, let it cool, peel and cut into the small cubes (press through the potato disk for chopping of potatoes for potato salad).

2. 

onion 7 oz (200 g)  sterilized letcho 1.5 lb (700 g)  smoked meat product  spring onion

Peel the onion, finely chop and add into the potatoes. Use spring onion for refreshing. Add lecsó together with brine. You can add smoked meat (sausages) chopped into the rings.

3. 

pork lard  semi skimmed milk 1,5% 1.7 cup (400 ml)  chicken egg 3 pcs  salt 2 tsp  ground black pepper 1 tsp

Grease the baking dish with lard and evenly spread the potato mixture. Blend properly milk, eggs, salt and black pepper together and pour over the potato mixture. Pierce with the fork so the fluid can better soak in.

4. 

Bake at 355°F (180°C) for 40 minutes, then finish baking uncovered for 20 minutes.

Bon appetit!

 

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