Bacon potatoes with curd dip

Name: Bacon potatoes with curd dip
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 600 g baby potatoes; 1 Egg; 2-3 Spring onions; 50 g streaky smoked bacon; 1/4 collar Chives, parsley and dill; 250 g Edible quark (20 % fat in dry matter); 3-4 Tbsp Milk; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

600 g baby potatoes
1 Egg
2-3 Spring onions
50 g streaky smoked bacon
1/4 collar Chives, parsley and dill
250 g Edible quark (20 % fat in dry matter)
3-4 Tbsp Milk
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Oil

Directions

1
Wash the potatoes. Cook for about 20 minutes
2
Boil the egg hard for about 10 minutes. Clean, wash and chop the spring onions. Cut bacon into strips. Wash herbs. Cut chives into small rolls. Pluck and chop parsley and dill
3
Quench, peel and finely chop the egg. Mix quark and milk until smooth. Fold in herbs and egg. Season the quark dip with salt and pepper to taste
4
Quench and peel the potatoes. Heat the oil in a pan. Drain the bacon. Fry the potatoes in hot fat all around for about 10 minutes. Fry the spring onions briefly. Season with salt and pepper. Serve with the dip
5
Drink: apple juice spritzer or cool beer