Pommes de Terre Campagnardes

Pommes de Terre Campagnardes (pohm d’tair cam-pan-yard), a sustaining mixture of fried potato cubes, onion, bread croutons and eggs, makes a filling accompaniment to lamb chops or ham. Or, served with lots of cold beer and crusty bread, it may be served as a snack lunch.

12 lb. potatoes, weighed after peeling

2 teaspoons salt

2 oz. butter

2 medium-sized onions, finely chopped garlic clove, crushed thick slices day-old white bread, crusts removed and cut into cubes eggs

3 fl. oz. milk

2 teaspoon black pepper

½ teaspoon dried thyme

1 tablespoon chopped fresh parsley

Place the potatoes in a large saucepan and pour over enough water just to cover. Add

1 teaspoon of the salt and place the pan over high heat. Bring the water to the boil, reduce the heat to moderate and cook the potatoes for

8 minutes. Remove the pan from the heat and drain the potatoes.

Set aside to cool slightly.

When the potatoes are cool enough to handle, transfer them to a chopping board. With a sharp knife, cut them into cubes and set aside.

Meanwhile, in a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions, garlic and bread cubes and cook, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown.

Add the potato cubes to the pan and cook them, turning occasionally, for 5 to 8 minutes or until the potatoes are tender when pierced with the point of a sharp knife.

Meanwhile, in a small mixing bowl, beat the eggs, milk, the remaining salt, the pepper and thyme together until they are well blended.

Pour the egg mixture over the potato mixture and cook, stirring and turning constantly, for 3 minutes or until the eggs are cooked and the mixture is still moist. Remove the pan from the heat and transfer the mixture to a warmed serving dish. Sprinkle over the parsley and serve at once.

A hearty potato and egg mixture, Pommes de Terre Campagnardes may be served with meat or fish.

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