Ingredients

Servings 4

  • 2 lb potatoes
  • 1 onion
  • 4 tablespoons lard
  • 3 ½ oz pancetta (italian bacon)

Preparation

15 minutes preparation + 15 minutes cooking

Boil and peel the potatoes. Fry gently in a non-stick pan the onion chopped finely and the pancetta, diced, in the liquefied clarified pork fat or preferably in olive oil. Mash the potatoes inside the pan with a fork, coarsely, and amalgamate. Let the potatoes form a crust on one side and then the other and then serve hot.