Traditional recipes

Hachis Parmentier

Hachis Parmentier

Chop the chicken breast together with the vegetables and greens, then heat the composition obtained in a little olive oil. We match the taste of salt and pepper.

Grease a heat-resistant dish with butter and put the meat composition as the first layer.

From the potatoes boiled in salted water, we prepare a puree, in which we add butter, hot milk, grated cheese and telemeau, egg and nutmeg. Mix well until smooth.

Pour the puree obtained over the layer of meat, level and cover with another layer of cheese.

Bake over medium heat until golden brown.

Portion and serve hot.

Prepared according to Silvia's recipe. :)


Hachis parmentier home easy and fast

Discover this ideal recipe for an easy and quick homemade parmentier hash!

This dish owes its name to an apothecary (and agronomist): Antoine Parmentier who, to fight hunger, promoted this tuber that we all use in the kitchen: La Pomme de Terre!

Many variants exist between different countries,

  • In France, it is roasted minced beef with tomatoes around the potato
  • Add Corn and you get the "Pâté Chinois" in Quebec
  • Add, between meat and puree, vegetables in Macedonia and you get the "shepherd's pie" in England
  • In Brazil, replace the mashed potatoes with cassava and you get "Escondidinho"
Why you should try our Hachis Parmentier Maison Easy and fast recipe

Discover our recipe for this traditional and family dish. Quick and easy to make, it goes perfectly with a green salad to bring freshness.

Our recipe ideas

We love to let you discover more and more new recipes and we thought that these might make you particularly happy:

Our tips to help you

To help you make this recipe easily, here are some tips:

  • Want to give a little extra Peps to your parmentier hash? Do not hesitate to add a pinch of 4 spices.
  • Want to au gratin on top? Prefer crumbly breadcrumbs
  • You can add county or gruyere to your homemade puree
How to make our Hachis Parmentier recipe quick and easy?

Now that we've given you all our tips (and "mouth watering"), you'll find the detailed step-by-step recipe below to make it to perfection!


Hachis Parmentier - a traditional recipe

This is a beef parmentier hash recipe based on the traditional parmentier hash recipe. There are several, but this one turns out to be easier to execute. For the preparation of the beef parmentier beef, take a large saucepan, fill it with water to cook the peeled potatoes and cut in half. Cooking should take about 20 minutes (this varies depending on the size of the potatoes). Next, remove the potatoes and mash them using a puree press. If you don’t have one, a fork will do. Once all the potatoes are well crushed, add butter and milk. Get ready to have a good homemade parmentier hash.

When well mixed, it’s time to put in the egg yolk so that the puree is well consistent. Then peel the carrots and onions and cut into small pieces. Take a skillet and fry in it with a little olive oil for 5 minutes. Then add the rest of the ingredients i.e. beef, crushed garlic clove and continue cooking for about fifteen minutes. At the same time, preheat your oven to 180 ° C (thermostat 7) to perfect this preparation, which is one of the best Parmentier hash recipes.

After 15 minutes, it’s time to add the parsley leaves as well as the beef broth to the preparation, then the 4 spices and thyme. Prepare a dish for the oven. Put a layer of puree for the parmentier at the bottom, then a layer of meat, then spread the rest of the puree one last time. Sprinkle with chopped parmentier, parmesan or grated gruyere before putting in the oven for about 30 minutes. In short, the best way to make a fluffy parmentier hash is to follow the various steps of preparation mentioned above. You now know how to make a parmentier hash.

Tip / s:

For easy parmentier hash preparation, use a built-in oven. Not only is it more convenient, but it’s a high-performance device. Thus, you can make a quick parmentier hash. Indeed, making a parmentier hash can be time consuming if you don’t have high-performance, suitable utensils.

To make it look more crunchy, sprinkle your breadcrumbs. Be aware that there are different ways to make breadcrumbs using for example cookies, bread, hazelnuts and so on.


Corpse ingredients

How to prepare a homemade parmentier hash?

For a successful Parmentier beef mince that will suit 6 people, you will need to combine the following ingredients

350 g of minced beef

10 cl of tomato coulis

10 branches of flat parsley

A little butter for the minced meat and to butter the pan

It is also possible to add carrots (peeled and cut into sections) and a clove of garlic in the recipe, so you will get an equally fluffy Parmentier mince, but with even more taste!


Recipe ideas

Not bad
Easy to make recipe for adults.
My suggestion: For children, I prefer to make it in onion and without nutmeg

Super
Very very good recipe. to redo c t very good meter a little less salt to my taste my otherwise c t very good
My suggestion: Add less salt

Too dry
Good recipe but the meat is not cooked. For my part, I crushed tomatoes, a box of crushed tomatoes with juice is impeccable, it is added to the minced meat on which we mixed salt, pepper, parsley, purple garlic and chopped red onions in a very fine duxelle and that it has been sautéed a little before, the tomato is mixed well, the seasoning is rectified, salt, pepper, celery salt, a pinch of nutmeg, and hop the puree is poured into the dish and Simone car, it's Dad honking his horn, good appetite!
My suggestion: See above


Hachis Parmentier


4.9 / 5 (11 votes)

Hachis Parmentier for 8 guests

  1. 1 kg 200 of cooked pot-au-feu meat
  2. 50 gr of parsley
  3. 2 sweet onions (Roscoff variety)
  4. 50 gr of bacon
  5. 10 cl of red Porto wine
  6. 30 gr golden breadcrumbs
  7. 4 dl of pot-au-feu stock
  8. salt, freshly ground pepper
  9. For the mashed potatoes:
  10. 1 kg of potatoes
  11. 80 gr of butter
  12. 2 dl of milk
  13. Salt and nutmeg

PARMENTIER HACHIS: the easy and traditional recipe

they chopped Parmentier egg chopped parmentier, is a dish made from mashed potatoes and minced beef.

The Parmentier hash was born in Paris. It is said to have been named in honor of the apothecary Antoine-Augustin Parmentier (1737-1815) who made Louis XVI taste it and popularized the potato in France, freeing the country from cycles of famine and famine.

The more general word "chopped" refers to a dish in which the ingredients are chopped, chopped, or ground. Family and traditional dish in many countries, it is also economical, as it allows to recover the remains of meat from roasted or pot-au-feu. In Quebec and New Brunswick, there is a nearby dish, called Chinese pâté, with extra corn. In the UK, ‘shepherd’s pie’ is a dish consisting of a first layer of lamb or mutton and a layer of mashed potatoes.

Difficulty level: easy
Preparation time: 45 min
Cooking time: 30 min
Total time: 1h 15 min
Ingredients: 6 people
500 g of ground beef
1 large onion
1 large carrot
1 medium d & rsquoail pod
3/4 tsp of 4 spices
3/4 tsp thyme
1 beef broth
1 bunch of flat parsley
1 kg of potatoes
20 cl of milk
50 g butter
1 small egg yolk
35 g of grated parmesan or gruyere
  • Preparation of the puree:
    • Wash, peel and cut the potatoes into cubes.
    • Cook in boiling water for 30 minutes.
    • Drain and then mash with milk, egg yolk and butter until a very consistent puree is obtained.
    • Preparation of the meat filling:
      • Wash, peel the carrots and onions. Cut them into small pieces. Fry them in a pan with a little olive oil for 5 min.
      • Add the crushed squash, the well-detached beef with a spoon, and continue cooking for 15 min.
      • Chop the parsley, and add it to the preparation with the beef broth, the four spices and the thyme.
      • Finishing and cooking:
        • In a large baking dish, spread a layer of puree, cover with a thick layer of meat, then place domes of puree for finishing.
        • Sprinkle with parmesan.
        • Preheat the oven to static mode at 180 ° C.
        • Bake and au gratin for 30 min.
        • Serve hot!

        Quote about the kitchen:

        "The cuisine of the Périgord is butter-free and flawless."

        Curnonsky

        Hachis Parmentier


        4.9 / 5 (11 votes)

        Hachis Parmentier for 8 guests

        1. 1 kg 200 of cooked pot-au-feu meat
        2. 50 gr of parsley
        3. 2 sweet onions (Roscoff variety)
        4. 50 gr of fatty bacon
        5. 10 cl of red Porto wine
        6. 30 gr golden breadcrumbs
        7. 4 dl of pot-au-feu stock
        8. salt, freshly ground pepper
        9. For the mashed potatoes:
        10. 1 kg of potatoes
        11. 80 gr of butter
        12. 2 dl of milk
        13. Salt and nutmeg

        Julia Child

        Here is something that I picked up while I was looking for a little background information about this hash parmentier.

        Well surprisingly this hash parmentier recipe is not that unknown in this world. Credits for that go to the ever so wonderful Julia Child who kind of introduced us all to the beautiful world of French cooking.

        I couldn't really come up with her recipe. But she mentioned this recipe for this hash parmentier before somewhere.

        My hash parmentier recipe is the classic one. I love to serve it with a simple vinegary green salad.


        Hachis parmentier & # 8211 le vrai (Cyril Lignac)

        Cyril Lignac's true parmentier hash is a sure value appreciated by young and old alike. I have had the opportunity to make this recipe over and over again and it is still a success. A recipe for chopped parmentier to keep precious!


        For 6 people

        Start this parmentier hash recipe bringing to a boil 2 l of water with salt, pepper, the garnished bouquet and the broth tablets in a saucepan. Dip the meat in the simmering liquid and cook for 1:30. Allow to cool in the broth and drain.

        Peel and wash the potatoes. Cut them in half and cover with cold water in a saucepan. Add salt and bring to a boil. Cook for 20 minutes. Drain and puree. Salt, pepper, add 40 g butter and milk, mix thoroughly.

        Preheat the oven to 180 ° C (th. 6). Peel and finely chop the shallots and onion. Fry them for 5 minutes in the pan with 20 g of butter, without letting them color. Chop the meat and add it to the pan. Finally add the chopped parsley.

        Butter a gratin dish. Distribute the meat. Cover with puree, smooth the top with a spatula. Strip the surface with the teeth of a fork, sprinkle with breadcrumbs and the rest of the butter in portions. Bake for 25 to 30 minutes.


        Video: Hachis Parmentier, a French cottage pie (December 2021).