Summary

Ingredients

• 1 ½ kg potato (s)
• 300 g cheese, raclette cut into fine cubes
• 150 g breakfast bacon, finely chopped
• 150 g ham, cooked, finely sliced
• 2 medium onion (s), cut into strips
• some salt and pepper
• some butter

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Instructions

1. Wash the potatoes and cook in the pressure cooker for 7 to 8 minutes (the core of the potato should still be a bit firm). Let the potatoes cool, then peel and grate.
2. Heat a frying pan, first let the bacon simmer in it, then add the ham and let it simmer, finally add the onions, let everything simmer, season a little with salt and pepper, set aside.
3. Preheat the oven, circulating air to 150 to 160 degrees.
4. Butter a slightly higher glass shape (height 7 cm. Width 20 cm. Length 30 cm.), Suitable for the oven.
5. Put a little grated potatoes in the tin, season with salt and pepper. Sprinkle with half of the raclette cheese and the bacon, ham and onion mixture, again pour some grated potatoes over the top, season with salt and pepper and pour the rest of the raclette cheese and the bacon, ham and onion mixture over the top. Pour the rest of the hash browns over it, season with salt and pepper, a few flakes of butter and put the whole thing in the oven for 50 to 55 minutes.
6. Turn the oven a little higher 10 minutes before the end, so that the hash browns are nice and brown.
7. It goes well with creamed spinach, leek vegetables, salad or just a fried egg.