1. Peel and wash the potatoes. 2. Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash. 3. Shred the remaining raw potatoes. 4. Place 50 grams of the butter in a heated pan. 5. Sauté the onion and the ham chunks together in the butter. 6. Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes. 7. Remove from the pan and let cool. 8. Drain the potatoes that have been cooking in the water and mash them (using a potato ricer). 9. Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough. 10. Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil). 11. Press out the potato dough evenly to form a crust in the pan. 12. Strip the rosemary leaves from their stems and chop them. 13. Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture. 14. Season with salt& pepper to taste. 15. Spread this mixture on top of the potato pastry. 16. Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes. 17. Cool slightly (about 5-10 minutes), then cut into 16 squares. 18. Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
