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What You Need:
(Serving Size: 6 to 8)
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3 tablespoons bacon fat
9 medium-sized boiling potatoes (about 3 pounds), peeled and cut crosswise into 1/8-inch-thick slices
Salt
Freshly ground black pepper
4 eggs
2 tablespoons finely cut fresh chives
1 tablespoon finely chopped fresh parsley
¼ teaspoon crumbled dried thyme
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 375. Put 2 tablespoons of the bacon fat into a 10- inch enameled or cast-iron skillet and tip the pan from side to side to spread the fat evenly.
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2. Arrange about one third of the potato slices in a flat layer in the skillet and season them lightly with salt and pepper. Repeat two more times, then dribble or dot the remaining tablespoon of bacon fat over the top. Cover tightly and bake in the middle of the oven for about 1 hour, or until the potatoes are tender.
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3. Beat the eggs lightly with a wire whisk or a fork, add the chives, parsleyand thyme, and mix well. Then pour the egg mixture over the potatoes, cover again and continue baking for 5 minutes, or until the eggs are just firm to the touch. Do not overcook.
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4. To unmold and serve the sheepherders' potatoes, loosen the edges by running a knife around the sides of the skillet and as far beneath the potatoes as possible without breaking them apart.
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5. Place an inverted plate on top of the skillet and, grasping plate and skillet together firmly, turn them over. The potatoes should slide out easily. Serve at once.
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