Summary

Ingredients

• 750 g potato (s), raw
• 250 g potato (s), cooked
• 100 g bacon, lean, diced
• 4 shallot (s), finely diced
• 4 egg (s)
• 2 slices toast
• 250 ml cream
• salt and pepper
• marjoram
• Clarified butter

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Instructions

1. Steam the shallots until translucent, fry the bacon briefly. Cut the toast into fine cubes and toast in a little clarified butter while swirling constantly (caution: it turns dark very quickly). Let the bacon, onions and toasted bread cool down. Peel and finely grate the raw potatoes, mash the cooked potatoes.
2. Mix the raw and boiled potatoes with the cream and eggs, season with salt, pepper and marjoram and finally add the bacon, onions and toasted bread.
3. Then line a loaf pan with baking paper and pour the mixture into it. Bake in a preheated oven at 200 ° C for 50 minutes. Then turn the potatoes out of the mold and let them cool down (ideally put in the refrigerator or freezer). Now you can easily cut them into approx. 1 cm thick slices.
4. Melt the clarified butter in the pan and slowly fry the slices (similar to potato pancakes).
5. I prefer to eat the Bergische Potthucke on a slice of black bread.