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1
Finely grate the potatoes into a large bowl.
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2
Add the leek, onion, parsley, Swiss chard and garlic.
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3
Mix well and season to taste with salt and pepper.
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4
Place a large (10- to 12-inch) well-seasoned or nonstick skillet over medium heat.
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5
Add half the bacon and saute until the fat is rendered and the bacon is crisp, about 5 minutes.
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6
Spread the fat and bacon evenly across the bottom of the pan, and add the potato mixture, patting it down evenly to the edges.
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7
Raise heat to high and allow the mixture to cook undisturbed for 1 minute, then reduce heat to medium and continue to cook without stirring for 10 more minutes.
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8
Gently slide a spatula around the edges of the farcidure to loosen it from the sides and bottom.
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9
Remove the pan from the heat, place a large platter or baking sheet on top of the pan, and invert it to transfer the farcidure to the platter.
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10
Heat oven to 350 degrees.
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11
Return the pan to medium heat.
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12
Add remaining bacon and saute until the fat is rendered and the bacon is crisp, about 5 minutes.
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13
Slide the farcidure back into the skillet, uncooked side down.
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14
Raise heat to high and cook undisturbed for 1 minute, then reduce to medium and cook without stirring for 10 more minutes.
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15
Cover pan with a lid, baking sheet or foil, and transfer to the oven.
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16
Bake until the center is moist and tender, about 10 more minutes.
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17
To serve, slide onto a platter and cut into slices.
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18
If desired, serve with a salad, or as an accompaniment to a meat or poultry stew.
