Potato-Greave-Spread with Crisp Slices of Bread
24.02.2016
4 Servings
- 500 g mealy potatoes
- 2 tablespoons sour cream
- 150 g greaves
- 1 bundle of chives
- 1 loaf dark bread
- salt
- ground pepper
- Peal potatoes, cut into coarse pieces and boil in salted water until tender. Remove with a slotted spoon and squeeze through a potato ricer.
- Heat greaves until crisp over medium heat without adding oil.
- Remove from the heat, let cool and combine with mashed potatoes and sour cream, salt, pepper, garnish with chives.
- 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!
Weinbegleitung