Summary

Ingredients

• 400 g potato (s), finely diced
• 1 small endive salad
• 100 ml milk
• 20 g butter
• 1 egg yolk
• 1 tablespoon, heaped clarified butter
• 200 g bacon, diced or diced cad ham
• 1 small onion (s), finely diced
• 1 tablespoon, heaped beef broth, instant
• salt
• Pepper, whiter
• some nutmeg, freshly grated

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Instructions

1. Finely chop the endivided salad, wash, spin dry and collapse in boiling water, which has been seasoned with a little salt, pepper and beef broth, for a good 3 minutes and then drain over a sieve.
2. Boil the potatoes in salted water until soft, drain, steam briefly and finely mash with a potato masher (the potatoes become slimy with a mixer). Fold in the milk and butter and fold in the egg yolks. Season the puree with a little freshly grated nutmeg.
3. In the meantime, melt the clarified butter in a pan and fry the bacon or cate ham cubes with the diced onion until crispy.
4. Mix the mashed potatoes with the endive strips, divide between two plates and pour the crispy bacon and onion cubes with the frying fat on top.
5. Of course, roasted black pudding or meat sausage goes well with the endive and mashed potatoes, but we prefer the bacon and onion variant.