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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



This is the second potato dish in two days and we are slowly turning into the Potato Eaters. I do remember once back in leaner days when my grandma served us up a three-course meal from potatoes. We had potato soup, followed by potato főzelék, and as a treat, we had fried potatoes. Thankfully, there was no dessert. I don’t have the same excuse, except my fridge is starting to have that spacious look again and still I didn't feel up to going shopping. Around dinnertime I took out the odd assortment that still lurked in the fridge and after a fleeting moment of despair I had an aha moment and didn’t have to call for takeout after all.

Long time ago I photocopied a “winter vegetable potatoes” recipe from a magazine. I tend to use what I happen to have at home; consequently this dish never tastes the same. Sometimes I use more potatoes and fewer vegetables and sometimes I roast the the vegetables. Sometimes I add bacon or spicy sausages or as in this case, I added a little bit of both. This is when the side dish turns into a one-dish meal and the only other requirement is to have some type of pickle with it. This amount can serve four people.

3 russet potatoes
1/2 cup slivered bacon [if not using bacon, replace with 2 Tbsp olive oil]
1/2 cup thinly sliced spicy sausage
2-3 cups of assorted vegetables, thinly sliced [I used broccoli stems, carrots and savoy cabbage]
1/2 cup stock or water
2 Tbsp hot milk
2 egg yolks
1/2 cup finely chopped parsley
4 green onions, chopped
salt and pepper to pepper to taste

• Peel and chop the potatoes.
• Thinly slice and then chop the bacon and the sausages.
• Thinly slice the vegetables.
• Chop the fresh parsley and the green onions.
• Boil the potatoes until tender.
• Meanwhile, in a large skillet, fry up the bacon and the spicy sausages. Or replace the bacon with 2 Tbsp of olive oil.
• With a slotted spoon remove the bacon and sausages and set them aside in a warm place.
• Add the assorted vegetables to the skillet.
• Pour in the stock and sauté until the liquid is reduced.
• Remove skillet from heat and cover with a lid to keep warm.
• Drain the potatoes and mash them with hot milk.
• Add 2 egg yolks and whip.
• Place the mashed potatoes into a heated bowl.
• Add the fried bacon and sausages and the sautéed vegetables.
• Add the chopped parsley and green onions.
• Sprinkle with salt and pepper to taste.
• Loosely combine ingredients and serve.



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