Bukstiņbiezputra – Latvian barley and potato mash

Preparation

1. 
   1

   Rinse the groats, add them to 600 ml of boiling salted water and simmer for 15 minutes.

2. 
   2

   Peel the potatoes, cut them into large chunks and add them to the groats. Pour in just enough boiling water to cover.

3. 
   3

   Cook covered for 20–25 minutes until the potatoes are soft and almost all the water has evaporated. Stir now and then so nothing sticks.

4. 
   4

   Meanwhile, dice the bacon and fry it in a pan. Add the chopped onion and fry until golden.

5. 
   5

   Mash the potatoes and groats thoroughly, stir in the butter and add salt if needed.

6. 
   6

   Spoon the mash onto plates, make a well in each portion and fill it with the bacon and onions. Serve with a glass of soured milk or kefir.