Rhenish Döppekooche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 ½ kg potato (s), mainly waxy
- 4 onion (s), finely diced
- 150 g bacon, cut into cubes
- Oil, for frying
- 4 sausages, (Mettwürste), sliced
- 3 egg (s)
- salt and pepper
- nutmeg
- possibly mashed potatoes and some white dumplings
- possibly oatmeal
- 1 glass applesauce, 700g
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes and use the electric food processor to grate them into thin strips. Of course, this also works with a conventional grater, but it is very time-consuming. Then squeeze the excess liquid out of the rasps and add a pinch of dumpling white, so the mixture does not turn brown.
- Fry the bacon and onion cubes in a suitable saucepan or roasting pan with a little oil and let them take color.
- Squeeze out the potato mixture a little more, throw away the collected water, but leave the settled potato starch in the bowl. Now add the eggs, bacon, onions and sausage slices and stir everything together. Season well with salt, pepper and nutmeg. If the mass is still too moist, you can thicken it with mashed potatoes or oat flakes.
- Now pour the mixture into the pot or roasting pan, leaving out the onions and bacon and cooking in the oven for almost two hours at 180 ° C top / bottom heat without a lid. If the potato cake gets color too early or becomes too dark, finish cooking with the lid on. If there is no suitable pot for this dish, you could alternatively use a loaf pan.
- Serving: Put the potato cake in portions on the plates and serve hot with applesauce.
- Good Appetite!
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