Patate in tecia

📝 Ingredients

• 1 kilo 2 lbs yellow fleshed potatoes (such as bintje or Yukon Gold)
• 100 g 3-1/2 oz pancetta (cut into small dice)
• 1 small onion (finely sliced or diced )
• 50 g 2 oz lard, butter or olive oil
• homemade broth
• Salt and pepper

👨‍🍳 Instructions

1. 1Boil the potatoes, still in their jackets, until they are almost tender but still a bit firm. Let cool, and when they've cooled off enough to handle, peel and cut them up.
2. 2While the potatoes are boiling, in a large non-stick or well-seasoned cast iron or carbon steel skillet, gently sauté the pancetta and onion in your chosen fat until lightly brown.
3. 3Add the cut up potatoes to the skillet and raise the heat. Turn the potatoes with the pancetta and onion. Add a half-ladleful of broth and let simmer until the potatoes are fully tender, adding more broth if needed. Turn the potatoes from time to time and mash them with a fork into a rough hash. Taste and season with salt and pepper to taste.
4. 4Once the potatoes are fully tender, let any remaining broth evaporate. Continue to sauté but stop turning the potatoes so a nice crust forms on the bottom.
5. 5Now you can either flip the potatoes over in one piece, forming a kind of pancake, or simply turn flip the potatoes in parts with a spatula. Keep flipping if need be so the potatoes have a nice crust all over.
6. 6Serve hot.