Daily fresh mashed potato with egg, sour cream and shrimp is a typical Dutch dish, but also here in Flanders, popular as the ‘tatjespap’. Comfortfood from the top shelf and so easy. What do you need? (for 4 persons)
1 kg waxy potatoes
400 g spinach
dash of vinegar
4 eggs
2 tablespoons sour cream
knob of butter
salt and pepper
pinch of nutmeg
200 g shrimps
this is how you make it:
1. Peel and cut the potatoes in pieces. Cook them in about 20 minutes in salted water. Add during the last minute of the spinach to the casserole.
2. Bring water with a large dash of vinegar to the boil. Turn the fire lower (the water should not boil) and create a vortex in the water. Break one-by-one the eggs in a bag and leave them in the twisting water slide. Allow 3 minutes of cooking.
3. Remove the eggs with a slotted spoon from the water and leave to drain on some paper towel.
4. Pour the cooking liquid from the potatoes and mash together with the sour cream and a knob of butter to a coarse mash. Season with salt, pepper and nutmeg.
5. Divide the stew on plates. Serve each with a poached egg and finish with shrimp.
More comfortfood? Try this casserole with leeks!
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