FRIED POTATO DUMPLINGS with BACON, EGGS, and PICKLECzech name: Bramborový knedlík s vejcem, slaninou a kyselou okurkou
Written by Barbora Kubatova
Similar to the recipe for noodles with sauerkraut and bacon, this one is a Czech keeper! It will fill you up and keep you warm and cozy. Just imagine a long, lonely winter evening when you just cannot be bothered to go to the shops. What? Not single and not ready to mingle? Never mind! This one is also known as a chef’s secret weapon. Everybody loves this recipe, and if you decorate it with some pickles, you will be hailed as the next king or queen of Czech cuisine!
1 lb potato dumplings
1 lb smoked bacon
salt to taste
ground black pepper to taste
1 clove garlic
oil for frying
Cut the bacon into small cubes or pieces. Heat the oil in a pan and fry the bacon until crunchy. Cut the dumpling into cubes and add in the pan. Add the crushed garlic, salt and pepper. Lastly, pour the eggs over the mixture and keep stirring until the eggs shrink into a nice, soft consistency as if cooking scrambled eggs. Slice the pickles and decorate the plates on which you will serve this delicious creation.
TIP: As I already mentioned, you do not have to be afraid of a variety of Czech recipes. Therefore, get creative, use your favorite herbs that you like or more veggies on the side. You can use a different type of smoked meat or even Canadian bacon or bologna sausage. And if you feel that this recipe is not challenge enough for your cooking skills, try making the potato dumplings yourself.