In Denmark it is the tradition to serve mashed potatoes garnished with bacon and onion and the specialities of the region where you originate. These accessories can come from a selection of cheeses, pickles and sausages as well as beetroot, carrot and cucumber, and berries, herbs and fruits.
With the industrialisation of the country in the 19th century, migrating workers brought their traditional dishes to the city. This dish, euphemistically known as ‘burning lov’e because of the piping hot potato mash, epitomised the food of the provinces, each putting their own version into the mix.
- 1 kg floury potatoes, peeled, quartered, boiled
- 300 g onions, finely chopped
- 300 g pork belly, cubed small
- 300 g smoked bacon, cubed large
- 200 ml sour cream / crème fraîche / milk
- 5 ml rapeseed oil
- 150 g beetroot, peeled, diced
- 45 g butter
- 5 g chives, chopped
- 5 g parsley, chopped
- 5 sprigs thyme
- 5 g salt
Preheat oven to 200°C. Place the beetroot on a greased baking tray with the thyme, bake for 15 minutes.
Fry pork belly and bacon in a small drop of oil over a low heat until the bacon and belly are golden and crispy, set aside.
Sauté onions in the fat in the pan until they begin to take on some colour.
Return bacon to the pan and heat through.
While the potatoes are still hot, mash with cream or milk, season, and keep warm over a low heat.
Spoon mash onto the centre of a deep plate, make a hollow in the middle, add bacon and onions followed by the butter, then the beetroot.
Surround the mound with chives, parsley and personal accessories.