Summary

Ingredients

• 2 kg potato (s)
• 200 g bacon, mixed or lean ham
• 5 medium onion (s)
• 2 tablespoons oil
• 2 tablespoon salt for the jacket potatoes
• 1 packet cheese, grated, e.g. Emmentaler or Gouda
• 6 medium egg (s)
• 1 handful parsley
• 0.5 ½ pack condensed milk
• 12 tablespoon milk
• salt and pepper

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Instructions

1. Wash the potatoes and cook for about 25-30 minutes. Then drain, let cool, peel. Cut the potatoes into slices and put them in a suitable bag (I`ll use a fresh garbage bag). Then add the oil and salt and shake everything vigorously so that the fat and salt are distributed to all the potatoes. The bag method saves a lot of fat on this popular dish. Then put the potatoes in a suitable baking dish and sprinkle some of the parsley over them.
2. Briefly fry the diced bacon or ham with the peeled and finely chopped onions in a pan. If streaky bacon is used, no additional fat is required for frying. Then distribute the mixture over the potatoes and sprinkle some parsley on top again
3. Whisk the eggs, condensed milk and 12 tablespoons of milk together and season with salt and pepper. Then stir in the rest of the parsley and fry in a pan until the egg begins to thicken. When the mass has become more solid, i.e. no longer completely liquid, and is still easy to remove from the pan, distribute the scrambled eggs over the potatoes and then carefully distribute the grated cheese on top. Bake at approx. 200 ° upper and lower heat for about 30-45 minutes.
4. The casserole is ready when the cheese is golden brown.
5. Sour cucumbers or pickled beetroot go well with this.