Traditional swiss potato dish. Originally it was a common breakfast eaten by farmers. You find many varionations of it such as with ham and cheese, vegetables, bacon and so on. You can serve it with mirror egg. It is made of potatoes which were cooked a day before.
1000 g potato (cooked)
400 g pork
20 g dried morel
150 ml cream
200 ml stock
30 g butter
Coarsely grate potatoes, add salt and pepper to taste. Melt half the butter and half oil in the frying pan. Add the grated potato and flatten into a cake in the pan. Cook over a low heat for about 15 minutes. Once the base is crisp turn on to a plate. Melt the remaining butter and oil in the frying pan. Add the potato cake and cook the other side.
Slice meat, salt and pepper. Add mustard on it and fry in some butter. Soak dried morel in milk for about 20 minutes. Add chopped onion in butter, add sliced morel, bay leaf, add stock, you can also add some white wine. Reduce and add cream. Add sauce to the fried pork and cook for some more minutes.