Potatoes of musk

Components
potato 800-900 gr
minced meat 400 g
pork fat 3-4 buckets
smoked bacon a little
black onion 1 small head
garlic 1-2 teas
are 1 teaspoon
little pepper little
dry herbal spice 1 teaspoon
eggs 5
milk 3 dl

Slightly chop bacon and short fry in a tin with a spoon of pork fat.
Add finely chopped garlic.
As soon as the onions leave the scent, add a finely chopped onion and slip it in a glass to keep it dry.
Add minced meat, stir everything and fry a little, then add spices to taste. Meat should not be fried because it will still be thermally processed, but only to take a little taste of spices.
Purified potatoes cut into the rings (about 1.5-2 mm thick).
The larger sherpa is thinly greased, and in it sort the chopped potatoes with a little overlapping of the pin, in order to connect all when baking. A little salty and sprinkle with dry spices.
Place a few tablespoons of prepared meat through the potatoes.
Cut off alternately potatoes and meat, with the addition of spices. The final layer is potatoes.
In the bowl, pour the eggs with a fork, pour the milk and mix.
Pour over the complex muskaka, ensuring that the potatoes do not move. Put a couple of spoonfuls of grease from above.
Cover the sherpa with aluminum foil and bake in the heated oven at the strongest temperature for about 30 minutes.
Remove the foil and try to soften the potato by punching it in a couple of places, then spill the top surface of the muskat with mushy 1-2 eggs and reduce the temperature to 170'C to stave the eggs and bloom the upper surface.
Serve hot with seasonal salad.