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Hunnybunch
Chicory-potato pie
Hearty cake with chicory, potato slices and smoked bacon.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Grease the mold with a little oil and coat it with the thawed dough. Press the slices together well.
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Peel the potatoes and cut into slices of 1 cm thick. Cook for 10 minutes in water with salt. Let the potatoes drain and cool.
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Cut the bottom of the chicory, remove the hard core and remove the leaves. Chop the onion.
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Heat the rest of the oil in a frying pan and fry the onion briefly. Add the chicory and fry for 8 minutes. Season to taste with salt and pepper.
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Put the beaten eggs, whipped cream, pepper and salt in a bowl. Mix the chicory and the potatoes and scoop in the form.
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Cover with the bacon. Bake the cake in the middle of the oven for about 35 minutes. Cover the cake with aluminum foil if the bacon gets too dark.
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Nutrition
710Calories
Sodium39% DV940mg
Fat71% DV46g
Protein38% DV19g
Carbs17% DV52g
Fiber20% DV5g
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