Patate in tecia

Ingredienti

• 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

Preparazione

1. 1

   Boil 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. 2

   While 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. 3

   Add 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. 4

   Once 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. 5

   Now 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. 6

   Serve hot.