yields 6-8 servings
large potatoes, about 1 pound
Salt to taste if desired
pound smoked lean bacon in one piece
tablespoons finely chopped onion
tablespoons finely chopped parsley
Freshly ground pepper to taste
rectangles of phyllo-strudel pastry, widely available in fine food specialty shops
tablespoons melted butter
Butter to grease baking sheet
Put the potatoes in a saucepan; add cold water to
cover and salt. Bring to a boil and let simmer 20 minutes or longer,
until the potatoes are tender. Drain.
When the potatoes are cool enough to handle, peel
them. Grate or, preferably, put them through a food mill or ricer. Do
not use a food processor, or they will become gummy. There should be
about 1 3/4 cups, the amount needed.
Cut the bacon into 1/4-inch cubes. Add the cubes
to a saucepan and cook, stirring constantly, until rendered of fat and
Add the onion and cook, stirring, until lightly browned.
Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper. Add the egg yolks and blend.
Preheat the oven to 425 degrees. Melt the butter.
Carefully lay out one rectangle of phyllo-strudel
pastry. Brush it with half the butter. Carefully lay a second rectangle
on top of the first. Brush it all over with the remaining butter.
Spoon the potato mixture onto the bottom half of
the strudel layer, leaving a 1-inch margin right and left. Using a
spatula, carefully spread the mixture over the bottom half of the pastry
(remember that this pastry tears easily). Fold over right and left
edges of the pastry. Roll the dough bottom to top to enclose the filling
in a sausagelike shape.
Butter a large baking sheet. Carefully transfer the potato-filled pastry, seam side down, onto it.
Place in the oven and bake 15 to 20 minutes or
until piping hot throughout and golden brown on top. Cut on the diagonal
into slices about 1 1/2 inches thick and serve.
bacon recipe source: Craig Claiborne, The New York Times/Cooking (@nytfood)