The potatoes with ham are an accompaniment based on potatoes, cooked ham or bacon, onion, olive oil, broth, salt and pepper cooked in a pan.
Traditional recipe from Trieste in Italy, easy to prepare, pan-fried potatoes (or patata in tecia) were often cooked with lard instead of oil and sautéed in an iron pan to promote crust formation.
These golden and crispy potatoes, with a rustic and authentic flavor, are a perfect accompaniment to meats or can be enjoyed on their own.
|Level of difficulty: easy|
|Preparation time : 10 min|
|Rest time : -|
|Cooking time : 40 min|
|Total time : 50 min|
|Ingredients: 6 people|
|1 kg of potatoes|
|100 g of cooked ham or bacon|
|4 tbsp. to s. extra virgin olive oil (or lard)|
|vegetable or meat broth|
|salt to taste|
|pepper to taste|
- Boil the potatoes, whole and with the skin on, in boiling water until they become tender (between 20 to 40 minutes depending on the size).
- Drain, let cool and peel.
- Cut into not too small pieces.
- Peel the onion and cut into thin slices.
- Cut the bacon into cubes.
- Heat the oil in a saucepan.
- Add the onion and bacon and fry over low heat for 2 to 3 minutes, until the onion is golden and the bacon fat is transparent.
- Then add the potatoes in pieces, salt and pepper.
- Cook for 10 to 15 minutes over medium heat, turning them occasionally to make sure they don't stick to the bottom.
- From time to time, add a ladle of vegetable or meat broth, and stir.
- When the potatoes are golden brown, allow the potatoes to completely absorb the broth then turn off the heat.
- Serve immediately.
- To taste!