Finely grate the potatoes and gradually pour them into a fine sieve. The sieve must hang over a bowl to catch the liquid. Drain the grated potatoes for a few minutes.
In the meantime, cut the beef ends into approx. 1 cm thick slices. Sear the sausage slices in a pan, but only until they are rough and crispy on both sides.
Then grate the onions and mix in a large bowl with the diced ham, eggs, flour, fried sausage slices and grated potatoes. Season everything with salt, pepper and a lot of nutmeg. Carefully pour off the collected potato liquid until the solid sediment consisting of potato starch remains. Scrape off the starch with a spoon or scraper and mix it into the potato mixture as well.
Put the oil in a fireproof pan, heat it up on the stove top and then brush the walls of the fireproof pan with the hot oil. Now pour in the potato mixture and bake the dip cake in the open pan in the oven preheated to 180 degrees for 1.5 to 2 hours. The surface should be golden brown to dark brown.
Before turning over, remove the dibbe cake from the walls of the pan with the knife. Place a plate on the mold and shake vigorously up and down. You should now be able to topple the dibbe cake well.
We prefer to eat the dibbe cake with applesauce. Incidentally, it tastes at least as good cold the next day!
Ingredients
Print Recipe
Pin Recipe