Potato Strudel

Directions

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 400° oven for 20 to 25 minutes or until it is golden.
9. 9
   Serves 10 as a side dish.