Poêlée Montagnarde (Alpine Hash)
"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."
photo by breezermom
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
directions
- 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.
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Reviews
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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
Tweaks
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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
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
