Potato Cake Triese Style (Veneto)

Appetizers

Ingredients

Potatoes - 3 1/2 pounds

Salt

Pork fat, finely chopped - 6 tbsps

Butter - 2 tbsps

Olive oil - 2 1/2 tbsps

Onion, sliced - 1

Stock - 2/3 cup

Scrub the potatoes and boil them in salted water until tender. Drain them, peel and cut into slices.

Saute the pork fat in butter and oil in a large frying pan. Add the onion slices and saute until golden. Add the sliced potatoes, season to taste with salt and pepper, and moisten with stock. Crush the potatoes with a fork - they should be somewhat lumpy, not smooth like mashed potatoes - and cook them over a moderate heat until the underside is crisp and brown. Turn the potato cake out on to a  plate and slide it into the pan to brown the other side. Serve hot.

Serves 4-6