Tuesday, October 8, 2013

Hachis parmentier - recipe (including photos)

  • 1 400 grams of potatoes
  • 600 grams of minced meat
  • 200 milliliters of milk
  • 100 grams of tomatoes
  • 100 grams of fresh cream
  • 3 eggs
  • 2 onions
  • 1 medium carrot
  • 3 spoons of butter
  • garlic
  • parsley
  • pepper
  • salt

 Peel the potatoes, cut them in small pieces and boil them.

Mash the potatoes and then add the fresh cream, one entire egg, the milk and 1 spoon of butter. Mix well.

Meanwhile fry the chopped onions in two spoons of melted butter, adding also the garlic and the carrot. Let them fry for 10 minutes.

Add the tomatoes, the pepper, the salt and the meat and let them fry for 30 minutes at slow fire.

Add the yolks from the two remaining eggs and the parsley and put the pot aside.

Add one layer of mashed potatoes in a buttered pan.
Above the potatoes add the meat mixture and then, on top, another layer of potatoes.

Finally add the egg whites and the grated cheese.
Put everything in the oven at 210 degrees Celsius for 15-20 minutes.


The original recipe can be found here



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