Summary

Ingredients

• 500 g potato (s)
• 250 g flour (wheat flour, rather more)
• 2 egg (s)
• 200 g bacon, streaky
• 4 onion (s)
• 1 tablespoon butter
• 2 bunches parsley, finely chopped
• salt and pepper
• Nutmeg, grated

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Instructions

1. Boil potatoes as jacket potatoes and peel them, leave to stand for a day (you can also use leftover normal potatoes!)
2. Finely grate the cold potatoes and use the two eggs, flour, salt, pepper and nutmeg to make a dough (flour a little more according to feel, dough must not be too wet)
3. For the filling, cut the bacon into small cubes, as well as the onions. Leave out the bacon and add 1 tablespoon of butter, then add the onions and let them turn golden brown, add coarsely chopped parsley.
4. Roll out the potato dough into a rectangle (on a floured work surface), distribute the bacon and onion mixture evenly on top. Roll up from the long side, press flat and cut into finger-thick slices.
5. Pour portion by portion into boiling salted water and let simmer for about 15 minutes, lift out with a slotted spoon and allow to drain.
6. Finally, heat the cooking oil in a pan and fry the bacon noodles on both sides until golden brown.
7. Tastes great as a side dish or as a main course!