Ingredients
The following ingredients have 3 Servings
- 1/2 cup light sour cream
- 1/2 cup lukewarm milk (around 105 to 110ºF)
- 1 large free-run egg, beaten
- 1 tbsp. vegetable oil
- 1 tsp. ground Himalayan sea salt
- 3 cups unbleached all-purpose flour, plus more for work surface
- 1 tbsp. coarse sea salt
- 1 1/2 lbs. russet potatoes, peeled and cut into pieces
- 2 tbsp. butter
- 1 tbsp. light sour cream
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. garlic powder
- 1/4 tsp. hot paprika (substitute mild paprika)
- 4 ounces Farmer's cheese (substitute Paneer, Ricotta salata or fromage Blanc)
- 6 large strips bacon, cut into small pieces
- 2 tbsp. butter
- 4 cups white onions, finely chopped
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tbsp. coarse sea salt (boiling water)
- 1 tbsp. butter, or as needed (frying)
- light sour cream, as needed
- caramelized onions
- cooked bacon
- 2 tbsp. chives, finely chopped
