Dippelappes

Summary

Ingredients

• 1 kg potato (s)
• 1 leek
• 5 shallot (s)
• 300 g bacon
• 1 tablespoon oil
• 1 egg (s)
• 1 bunch parsley
• 1 bunch marjoram
• some salt and pepper
• nutmeg

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Instructions

1. Wash, peel and rub the potatoes in a cloth. Use it to squeeze out the potatoes. Clean the leek, wash it thoroughly and cut it into rings. Peel and grate the shallots.
2. Cut the bacon into cubes and sauté in oil in a cast iron pan. Add the leek rings and braise with them. Preheat the oven to 180 ° C or fan-assisted 160 ° C. Put the well squeezed potatoes and the grated shallots in the pan and sauté briefly. Mix in the egg.
3. Wash the herbs, shake dry, chop finely and mix into the potato mixture. Season to taste with the spices. Put the mixture in a baking dish and cook covered in the oven for about 90 minutes.
4. Remove the lid or foil 20 minutes before the end of the cooking time so that the potatoes get a crispy surface.

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