Potato-Greave-Spread with Crisp Slices of Bread


4 Servings

  1. Peal potatoes, cut into coarse pieces and boil in salted water until tender. Remove with a slotted spoon and squeeze through a potato ricer.
  2. Heat greaves until crisp over medium heat without adding oil.
  3. Remove from the heat, let cool and combine with mashed potatoes and sour cream, salt, pepper, garnish with chives.
  4. Cut dark bread into thin slices, toast until crisp and rub with garlic clove. Serve with the spread.

Tipp: The spread tastes most deliciously when freshly made, finish at the same day!


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