Potato Cheese Spread with Bacon and Rye Bread

Автор: Food and Drinks recipes на 6:42 AM

This potato sandwich spread is especially popular in rural kitchens in Lower Bavaria and Austria. The name can be a bit misleading, as there is not actually any cheese in this recipe.

Serves 4 • Prep: 25 minutes

Ingredients for Potato Cheese Spread with Bacon and Rye Bread

14oz (400g) starchy potatoes (such as Russet)
2 white onions
1 bunch chives
11⁄3 cups sour cream
4–6 tablespoons cream or milk
sweet paprika
ground caraway seeds
8 slices rye bread
4 prunes, thinly sliced
4½oz (125g) smoked South
Tyrolean speck
freshly ground salt and pepper

How to make Potato Cheese Spread with Bacon and Rye Bread

1 Cook the potatoes in boiling salted water for 10–15 minutes. In the meantime, peel the onions, cut in half, and chop finely. Slice the chives into small rings.
2 Drain the potatoes; peel and mash into a lumpy puree using a fork or potato masher. Mix in the onions, chives, sour cream, and cream. Season generously with salt, pepper, paprika, and caraway seeds. Mix thoroughly until the mixture is spreadable.
3 Spread the mixture on the rye bread and add the prunes. Cut the speck into thin strips and serve on top of or next to the bread.

Variations: For Topfenkas (quark cheese spread), use 9oz (250g) quark, only 7oz (200g) potatoes, and the rest of the ingredients. For Kürbiskas (pumpkin cheese spread), preheat the oven to 350°F (175°C) or 320°F (160°C) (convection oven). Cut a small red kuri pumpkin in half, scoop out the seeds, and cut into slices. Line a baking sheet with parchment paper and spread out the pumpkin evenly. Bake for about 40 minutes in the middle rack. Allow to cool, and mash. Mix with 1 bunch chives (sliced in rings), 7oz (200g) cream cheese, and 2⁄3 cup crème fraîche. Season generously with salt, pepper, and caraway seeds.