Kachkéis

Method

Peel and cut the potatoes into thick slices or cubes. Slice the onions finely and cook gently in butter until soft and golden. Add the potatoes, caraway seeds and mustard, stirring well to coat everything evenly. Pour in the hot stock and bring to a simmer, then cover and cook for 20-25 minutes until the potatoes are very tender and beginning to break down. The mixture should become thick and porridge-like as the potatoes release their starch. Season generously with salt and pepper, then stir in the fresh parsley. Serve hot as a comforting main course, traditionally with a fried egg on top or alongside smoked pork.