Hakkebof with Hasselback Potatoes
A Danish classic.
HASSELBACK POTATOES
12-16 medium potatoes 3 tablespoons salted butter 4 tablespoons olive oil Coarse sea salt
HAMBURGER AND ONIONS
About 4 tablespoons salted butter 2 large onions, sliced
2 tablespoons water
Sea salt and freshly ground black
pepper
10½ ounces chanterelle mushrooms 1 pound, 5 ounces good quality
ground beef
BEETROOT
2 tablespoons balsamic vinegar 1 teaspoon honey
14 ounces beetroot, peeled and grated
Instructions: Preheat the oven to 400 degrees.
For the hasselback potatoes, first peel the potatoes. Lay each on a long side and make vertical cuts across them at 1⁄8 inch intervals almost right through, but not quite. Heat the butter and oil in a saucepan until sizzling but not turning brown. Place the potatoes in a roasting pan, cut side up, and pour the butter mixture over, making sure it coats the potatoes and that the bottom of the pan is covered, too. Sprinkle each potato with coarse salt. Bake for 40 to 50 minutes, testing to see whether they are tender, basting 2 or 3 times during baking.
Meanwhile, for the hamburger and onions, melt half the butter in a saucepan. Add the sliced onions and fry them over a medium-low heat until golden brown. Increase the heat, add the water and ½ teaspoon salt and continue frying until the liquid has reduced. Remove from he saucepan and keep warm.
Clean the chanterelles well with a dry brush, fry in about 1 tablespoon butter until golden brown, then add to the softened onions.
Form 4 burgers from the beef and sprinkle each side with salt and pepper. Melt the last of the butter in the frying pan and fry the burgers on both sides until medium-rare, or more well-done if you prefer.
For the beetroot, whisk the balsamic vinegar and honey together, stir in the grated beetroot, then season to taste with salt and pepper.
Serve the hamburgers with the soft onions and chanterelles piled on top, and the hasselback potatoes and beetroot on the side.
Makes 4 servings
From “Copenhagen Food” by Trine Hahnemann