Djatka from Spiš
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ingredients
500 g potatoes plain flour salt bacon
step
The recipe for jatki was brought to our family by my father, who comes from Spiš. There, they were traditionally made in a large bowl, from which the whole family ate together. Most often they were cooked salty with bacon, but as children they also liked sugared jatka.
1.
Put the potatoes in a pot of salted water to boil. You need to boil them completely until soft so that they can be processed well.
2.
When they are completely soft, take them off the stove. Drain the water so that you have enough left in the pot to cover the potatoes. This will allow you to make a thick mash. As soon as they are off the heat, sprinkle the plain flour on top. Cover the entire surface, cover the mixture with a lid and let it steam for a while. The exact amount of flour cannot be recommended. Just cover the entire top at first and then you will add according to how thick you want the mixture to be. Every potato has a different consistency, so you need to adjust accordingly.
3.
Put the lid down and start to fluff the potatoes while mixing in the flour. Now see if you need even more flour and mix everything well. Taste the batter and add more salt if it is not salty enough.
4.
In the meantime, dice your bacon and fry it in a frying pan until crispy.
5.
Start putting the jatkas in the bowl. You can cut them with a fork or a knife from a peeler, as if you were making gnocchi.
6.
The other way is to cut them using your hands. Tear small jatkas and add them to the rest. Finally, brush them with bacon and the bacon fat so they are not very dry.
7.
You can sprinkle the jicama with chives or omit the bacon and make them with sugar the sweet way.
