Summary

Ingredients

• 750 g potato (s), raw
• 250 g potato (s), cooked
• 100 g bacon, lean, diced
• 4 shallot (s), finely diced
• 4 egg (s)
• 2 slices toast
• 250 ml cream
• salt and pepper
• marjoram
• Clarified butter

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Instructions

1. Steam the shallots on medium heat for 4 minutes until translucent. Meanwhile, fry the diced bacon in a pan on medium heat for 7 minutes until crispy. Cut the toast into fine cubes. Heat a little clarified butter in another pan on medium heat, add the bread cubes, and toast for 2-3 minutes while stirring constantly—watch carefully as it darkens very quickly. Let the bacon, shallots, and toasted bread cool for 10 minutes.
2. Peel and finely grate the raw potatoes. Mash the cooked potatoes. Mix the raw and mashed potatoes with the cream and eggs. Season with salt, pepper, and marjoram. Add the cooled bacon, shallots, and toasted bread, then stir until combined.
3. Line a loaf pan with baking paper and pour the mixture into it. Bake in a preheated oven at 200°C (392°F) for 50 minutes until the top is golden.
4. Remove from the oven and let cool for 10 minutes. Turn the potatoes out of the pan. Cool completely in the refrigerator for at least 1 hour, or 30 minutes in the freezer if preferred. Cut into roughly 1 cm thick slices.
5. Melt clarified butter in a large pan on medium heat. Fry the slices for 3-4 minutes per side until golden brown, cooking them similar to potato pancakes. Serve on black bread.