#kampvuurkuier
Ingredients:
4 large russet potatoes, peeled and cubed
250 g bacon, chopped
250 g sausage (breakfast sausage or Italian sausage or boerewors), crumbled
1 small onion, finely chopped
1 cup shredded cheddar cheese
1/4 cup sour cream
2 tablespoons butter
1/4 cup milk
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
1/2 cup breadcrumbs (optional, for topping)
Directions:
Prepare the Potatoes:
Boil the cubed potatoes in salted water for 10-12 minutes or until tender. Drain and return to the pot.
Cook the Bacon and Sausage:
In a pan, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove the bacon and set aside. In the same pan cook the crumbled sausage and chopped onion until the sausage is browned and the onion is softened, about 7-8 minutes. Drain any excess fat.
Mash the Potatoes:
Mash the boiled potatoes with butter, sour cream, and milk until smooth. Season with salt and pepper to taste.
Combine the Filling:
Gently fold the cooked bacon, sausage mixture, and shredded cheddar cheese into the mashed potatoes. Stir until well combined.
Assemble the Loaf:
Transfer the mashed potato mixture into a greased loaf pan. Sprinkle the breadcrumbs on top for a crispy finish, if desired.
Bake:
Preheat your oven to 375°F (190°C). Bake the potato loaf for 20-25 minutes, or until the top is golden brown.
Serve:
Let the loaf cool slightly before slicing. Garnish with fresh parsley before serving. This dish pairs beautifully with a simple salad or roasted vegetables.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
Bok se Bosvatk oondjie
#kampvuurkuier