Crushed potatoes with broad beans from Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine (page 238) by Olia Hercules

  • dill
  • broad beans
  • Show all ingredients...

  • EYB Comments

    See recipe for variations, including a vegetarian variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations, including a vegetarian variation.

  • Lepa on November 11, 2020

    This is such an unusual dish and it is so good. It's the perfect comfort food: a bowl of soft, creamy potatoes that have been fried with onions and bacon, mixed with fava beans and made creamy with some creme fraiche and dill. Everyone in my family loved this and it's going on the permanent rotation. Some notes: I used two large baking potatoes, two pounds of unshucked favas (each pod had a couple of beans; no way one pound would be enough) and about 4 oz of bacon. Also, I added the potatoes and favas to the skillet with the fried onions and bacon and sauteed it all together.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.