from 1 vote
Fried Hopniss, Like New Potatoes
Serves 4 as a side
Appetizer, Side Dish
Groundnut, Hopniss, Tubers
peeled hopniss, cut into equal sized pieces
Kosher salt fresh ground black pepper
duck fat, or ghee
Put the hopniss, water and salt in a frying pan.
Bring the mixture to a boil, then turn down the heat to a simmer until the liquid is reduced by ¾ and the hopniss is tender, about 10 minutes. Drain the water from the pan.
Turn up the heat to medium high, then add the oil and mix to coat the tubers. Cook until the tubers are golden brown, turning and stirring occasionally as if cooking new potatoes.
Taste a tuber and adjust the seasoning for salt and pepper until it tastes good to you, then serve hot.
Copyright: Chef Alan Bergo
Forager | Chef
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