Potato Strudel

1. 1

   In a large saucepan, combine the potatoes with enough cold water to cover them by 2-inches; add the salt and simmer the potatoes for 20 to 25 minutes or until they are just tender. Drain the potatoes and let them cool.

2. 2

   In a heavy skillet, cook the bacon over moderate heat, stirring, until it is crisp; add the onions and marjoram and cook the mixture until the onions are softened.

3. 3

   Remove the skillet from the heat and add the parsley, the chervil, the chives and the habanero chili.

4. 4

   Chop the potatoes coarse and force half of them through the medium disk of a food mill or ricer (or pulse in food processor).

5. 5

   Transfer to large bowl.

6. 6

   Add the remaining chopped potatoes, the bacon mixture and salt and pepper to taste and stir the mixture until it is just combined.

7. 7

   Roll out the dough on a floured surface into a 12 x 17-inch rectangle; brush the dough border with some of the egg yolk and with a short side facing you, spread the potato mixture over the bottom half of the rectangle.

8. 8

   Beginning with the short side, roll the pastry up carefully jelly roll fashion and put it seam side down on a baking sheet lined with parchment paper. Brush the remaining egg yolk over the top of the rolled strudel and bake in the middle of a preheated 400u00b0 oven for 20 to 25 minutes or until it is golden.

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