Prep 20 mins
Cook 25 mins
This is a Savoyard dish, the Alpine region of France near Switzerland. It is a cheese hashed potatoes dish. It is interesting take on fried potatoes that I loved when I was in Savoy.
- 1 kg potato
- 250 g abondance cheese
- 250 g smoked lardons
- 1 finely chopped onion
- 1 teaspoon oil
- 1⁄4 liter dry white wine
- Fry the chopped onion in the oil.
- Dice the potatoes and add to the pan, together with the bacon lardons.
- Gently brown for 15 minutes, being careful not to burn either.
- Slice the Abondance cheese and add it to the pan, together with the white wine.
- Add pepper and allow the pan to simmer on a low heat for 10 minutes, loosely covered, stir a couple of times to prevent it from sticking.
- Check the potatoes are cooked; leave a little longer if necessary, add a bit of water or more wine if potatoes are not done and the pan is nearly dry.
Wonderful! Made these for dinner, and the leftovers were eaten for breakfast. Found the cheese at Four Winds Market in P'cola. Perfection! Made for ZWT8.
this is great , i did use swiss cheese cause there is NO way i could find that kind of cheese here i grated the potatoes into hash browns instead of dice and made them or 1 but i have conversion for whole recipe 250 grams bacon is 11 rashers 250 g swiss is 8 ozs cheese and 1 kilo is 2 1/4 lbs potatoes great recipe