Brændende Kærlighed – Burning Love

To get through the search for a replacement roommate, I’ll be eating this Brændende Kærlighed – Burning Love to ease my way through finding that person. I get it, people love potatoes and bacon so putting these two together seems like an obvious name, but it’s also not something I ever thought I would find a dish being called, let alone something I would make.

Burning Love seems like the oddest translation of a mashed potato dish, but I’m not going to question it because sometimes life doesn’t make sense and sometimes you just need mashed potato topped with bacon and onion and not eating it as a side but instead as a main because you’re an adult and can!

It’s actually happening and some people are surprised, I’m leaving London in two months as excited as a wild horse who’s been penned up for a while and the gate is slowly being opened to let me free again. I know, I’m not making my time here sound very fun, but a post regarding this will come soon enough, I think the one thing I can say is that this is a place that’s known for being tough.

Full disclosure, when I stumbled upon this recipe I had to do a double take. A recipe when translated called Burning Love is not something you see every day nor an exact description of what you would eat. The best historical record I can find is in the link for the recipe itself, this is a very traditional recipe which originated from Rural Denmark.

Whoever came up with this understood how fantastic this dish is to satiate and warm you up through the dark and cold Scandinavian winters, though to be fair this would also be great to bring as a plate to a friends place for a summer dinner because mashed potatoes are a classic that anyone can get behind.

Brændende Kærlighed – Burning Love
Adapted from copenhagenet.dk
Serves 4

Ingredients:
1 kilo/2.2 pounds mashing potatoes, peeled and cubed
10 bacon rashers, sliced into 1/2 inch slices
1 large onion, peeled and sliced into thin half moons
60 grams/2.11 ounces butter
2/3 cup pouring cream
To serve
Handful chives, finely sliced
Salt and pepper to season

Directions:
Place the potatoes in a pot with enough water to fill it halfway, on medium high heat until soft.

Meanwhile, place the bacon in a pan on medium heat until lightly cooked, approximately 2 minutes. add the onions and stir through. Cook until the bacon begins to brown, add in 10 grams of the butter and stir through.

Continue cooking until crispy and stir to ensure the bacon and onion doesn’t stick to the base of the frying pan.

Drain the potatoes and add the butter and cream. Mash or puree until smooth and well combined.

Serve the potatoes on a plate and top with the crispy bacon on top. Season with salt and pepper and finish with the chives.

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