Eifler Pot Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg potato (s), waxy
- 2 onions)
- 200 g bacon, streaky
- 4 sausages (coarse sausages)
- possibly freshly grated nutmeg
- possibly rosemary, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely grate the potatoes and pour off the resulting juice - you can still help a little with pressure, but make sure that the potato mixture stays nice and juicy. The onions are diced into small pieces - by hand, not with a grater or a mixer, and mixed with the potato mixture.
- Season the potato onion mixture generously with salt and pepper (add nutmeg or rosemary to taste). Then finely dice the bacon, leaving a few larger slices and mix into the mixture together with the sliced sausages.
- Put the whole thing in a heavy fire-proof saucepan (preferably cast iron) and place the bacon slices on top. Put in the oven for a good hour at 180 degrees.
- If the mixture is not quite cooked afterwards or the crust is not really crispy and dark on top, then put it in the oven for a few more minutes (possibly with more heat or grill function at the end).
- A green salad with yoghurt dressing or quark and a red from the Ahr go well with it.
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