Wednesday, October 10, 2007

Post #27 - Potato Kale Pancetta Hashy Happy Thingy

Go make this right now.

Original recipe from The New Spanish Table by Anna von Bremzen, adapted my me.

2 lbs Yukon Gold potatoes, cut into about 1" chunks
1 lb kale, medium-fine chop (I used flowering kale, so cute!)
some olive oil
4 oz pancetta, diced fine
maybe 1/2 an onion, diced fine
1 Anaheim chili, diced fine
2 garlic cloves, diced fine

Boil your potatoes until tender. Remove to a colander with a skimmer/slotted spoon. Blanch the kale in the same boiling water, maybe 5-8 minutes (sorry, I don't watch my timing much). Drain the kale.

Smoosh the potatoes, mixing in the kale. You don't want completely mashed, but you don't want to be able to say "hey, there's a half of a potato!". Salt & pepper.

Saute the pancetta, onion, garlic and chili in some olive oil, in a large (12 diameter) oven-proof skillet. Dump them into the potato/kale mix.

Re-heat the skillet with a little oil, smoosh in all the potato/kale/pancetta mix, make it flat, then cook on the stovetop over medium heat about 10 minutes. Then throw in a 450 degree oven for about 10-15 minutes until browned on top.

So good. But it's got piggy-parts in it, so of course it is.

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