Granadír: You sauté 600 g potatoes and 250 g pasta with bacon and onion

Tip: tap a step to mark it as done.

1. Boil the potatoes

   15 min

   Peel the potatoes and cut them into approximately 1.5 cm cubes. Boil in salted water with the caraway seeds until tender but not falling apart. Drain.

2. Cook the pasta

   Meanwhile, cook the pasta in salted water according to the package directions and drain.

3. Cook the bacon

   8 min

   Cut the bacon into small cubes and cook in a large skillet over medium heat until the fat renders and the bacon is crispy.

4. Sauté the onions

   8 min

   Add the lard and finely chopped onions to the bacon. Cook, stirring occasionally, until the onions are golden brown.

5. Combine and sauté

   5 min

   Remove the skillet from the heat and stir in the paprika so it does not turn bitter. Add the potatoes and pasta, season with salt and pepper, and stir to combine. Cook over medium heat, stirring occasionally, until the potatoes are lightly browned on the bottom.

6. Serve

   Serve the granadír hot, with a pickle alongside each portion.

Tip: Boil the potatoes just until tender and let them drain in a colander. Overcooked potatoes would fall apart into mush when sautéed with the bacon. Read more: Lard in the kitchen: baking and frying

This recipe was translated from the Slovak original: Granadír so slaninou: 600 g zemiakov a 250 g fliačkov opečiete s cibuľou na slanine