Summary

Ingredients

• 3 ½ kg potato (s)
• 4 egg (s)
• 2 packs pork belly, 150 - 00 g each
• 1 roll (Schösschen)
• 200 ml milk
• 200 ml cream
• 3 onion (s)
• salt and pepper

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Instructions

1. Peel and grate the potatoes and set aside for half an hour.
2. In the meantime, cut the bacon into cubes and peel the onions, which are also cut into small cubes. First fry the bacon and add the onions, which you steam until they are translucent. Set the pan aside to cool.
3. Soak the bun or Schösschen (Eifler bun) in the milk and stir it into a pulp.
4. Squeeze out the potato mixture and drain the water. Mix all of the ingredients (except for the cream) together. Add salt and pepper, be economical because of the bacon with the salt. Put everything on one or two greased baking sheets and place them in the preheated oven at 200 ° C fan oven or 220 ° C top / bottom heat. If you spread the mixture 2 cm thick, you will get a much crispier crust.
5. Bake the Döppekooche until it is brown. Then take it out of the oven and fold in the cream (you can also add salt to taste here, you can also turn the mixture for even more crust from the other side). Put the Döppekooche back in the oven for half an hour.
6. Serve with applesauce if you like.