Hachis Parmentier (Baked Potatoes Filled with Meat Hash)

Ingredients

• fine Hollande potatoes
• butter
• meat
• 3 spoonfuls onion
• a pinch of chopped parsley
• a dash of vinegar
• sauce Lyonnaise

Instructions

1. Bake the Hollande potatoes in the oven.
2. Lift a piece of skin from the top of each and take out the pulp.
3. Crush the pulp with a fork and sauté it in butter as for a pomme Macaire.
4. Mix into the sautéed pulp the same weight of meat cut into very small dice, the chopped onion cooked in butter, the pinch of chopped parsley and the dash of vinegar.
5. Fill the potato skins with this preparation.
6. Moisten it several times over with sauce Lyonnaise passed through the tammy, putting in as much as the hachis will absorb.
7. Replace the piece of skin over the opening, range the potatoes on a tray and put them in the oven for ten minutes.
8. Dress them on a napkin on taking them from the oven.