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Baked Hachis (stuffed potatoes)

Erken's baked hachis (1914): a leftover dish where baked potatoes are hollowed out, the potato flesh mixed with chopped roast or boiled meat, butter, onion, parsley, pickle and tomato purée, filled back into the skins with a brown sauce cooked with onion, white wine and vinegar, and gratinated 10 minutes in a hot oven. "Hachis" is a French term for a dish of finely chopped meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 193 (falt i det fri)

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About the dish

The recipe appears in the meat chapter of "Stor kokebok" (1914) among the dishes that use up roast or boiled meat. Stuffed baked potatoes with a meat filling were an elegant way to stretch leftovers in middle-class households.

How to make it

  1. 1

    Bake the potatoes

    Bake even, nice potatoes in the oven until they are tender. Cut off a slice lengthwise as a lid, and carefully take out the inside.

  2. 2

    Make the filling

    Season the potato flesh with salt and pepper, stir in 40 g butter and mash everything well together with a fork. Cook the onion soft in 30 g butter, and stir the onion and meat into the mixture. Finally stir in the parsley, pickle and tomato purée.

  3. 3

    Fill the skins

    Fill the mixture back into the hollowed-out potato skins.

  4. 4

    Make the sauce

    Lightly brown the onion in the butter, add the wine and vinegar and cook down almost completely. Add the brown sauce and let it simmer gently for 15 minutes. Strain the sauce.

  5. 5

    Gratinate

    Pour a little of the sauce over the filling in each potato skin, put on the lid and place the potatoes on an ovenproof dish. Put them in a good hot oven for 10 minutes.

  6. 6

    Serve

    Arrange the potatoes on a platter with a folded napkin underneath, and serve the rest of the sauce alongside.

Changes from the original

The measurements are converted to modern units (dl, tbsp, tsp) and unclear OCR amounts are interpreted from context (1 kg potatoes, ½ dl wine and vinegar, 2½ dl brown sauce). The method has been split into numbered steps and the language of the steps modernized, while the transcription keeps the 1914 spelling.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 223) → 1914 (proofread, p. 193)~43% of the text changedremovedadded
¾ 1 kg. poteter ½ kg. hakket, hakket stekt eller kokt kjøtt kjøt 1 spiseskjefull spiseskefuld finhakket løk 30 gr. smør 1 spiseskjefull spiseskefuld finhakket persille 1 — spiseskefuld tomatpuré 1 teskje teske finhakket agurk. agurk Saus: 20 gr. hakket løk 20 gr. smør ½ dcl. del. hvit vin ½ dcl. del. eddik 2½ dcl. tykk del. tyk brun saus. saus Jevne, pene poteter vaskes godt og stekes i ovnen; når naar de er møre, skjæres en skive av langsefter, og det innvendige tas forsiktig indvendige tages forsigtig ut. Potetmassen Potetesmassen krydres med pepper og salt og irøres 40 gr. smør, mases sammen ved hjelp hjælp av en gaffel, kjøttet røres i samt løken, som først er kokt i 30 gr. smør; tilsist tilsidst røres persille, agurk og tomatpuréen i. — Denne deig fylles fyldes i de uthulte potetskall. uthulede potetesskal. Til sausen brunes løken lett let i smøret, tilsettes smørret, tilsættes vin og eddik, innkokes indkokes omtrent ganske; den brune saus has haves i, småtrekker ½ smaatrækker ¼ time. Siles, Siles og litt av sausen helles heldes over stuingen i hvert potetskall. potetesskal. Lokket legges på, potetene settes i lægges paa, poteterne sættes paa et fat, helst jenaglass, som tåler taaler ovnsvarmen, settes og sættes i god varm ovn i 10 minutter. Anrettes i fatet. paa fat, hvorpaa er lagt en oplagt serviet.

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Frequently asked questions

What is "baked hachis" really?
It is a leftover dish: baked potatoes hollowed out and filled with a mixture of potato flesh and chopped roast or boiled meat (½ kg), onion, parsley, pickle and tomato purée. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 193.
How are the potatoes handled?
Use 1 kg of even, nice potatoes. They are baked whole in the oven until tender. Then cut off a slice lengthwise and carefully take out the inside, season the flesh with salt and pepper, stir in 40 g butter and mash with a fork before mixing it with the meat and filling it back into the skins.
What kind of sauce goes with it?
A brown sauce: 20 g chopped onion is lightly browned in 20 g butter, ½ dl white wine and ½ dl vinegar are added, and it is stirred together with 2½ dl thick brown sauce.
How long does the dish take?
Reckon about 105 minutes in total for four servings, since the potatoes must first be baked whole in the oven before they are filled.

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