Poelee Montagnarde (Alpine Hash)

• 1 kg potato
• 250 g abondance cheese
• 250 g smoked lardons
• 1 finely chopped onion
• pepper
• 1 teaspoon oil
• 14 liter dry white wine

1. Fry the chopped onion in the oil.
2. Dice the potatoes and add to the pan, together with the bacon lardons.
3. Gently brown for 15 minutes, being careful not to burn either.
4. Slice the Abondance cheese and add it to the pan, together with the white wine.
5. Add pepper and allow the pan to simmer on a low heat for 10 minutes, loosely covered, stir a couple of times to prevent it from sticking.
6. Check the potatoes are cooked; leave a little longer if necessary, add a bit of water or more wine if potatoes are not done and the pan is nearly dry.

potato, abondance cheese, lardons, onion, pepper, oil, liter

Taken from www.food.com/recipe/po-l-e-montagnarde-alpine-hash-482660 (may not work)