Saarland Dippelappes

Summary

Ingredients

• 1 ½ kg potato (s)
• 1 leek
• 5 shallot (s)
• 300 g bacon
• 1 tablespoon oil
• 1 egg (s)
• 0.5 ½ bunch parsley
• 0.5 ½ bunch marjoram
• salt
• pepper
• nutmeg

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Instructions

1. Wash, peel and rub the potatoes in a cloth. Squeeze the potatoes well with it.
2. Clean, wash and thinly slice the leek. Peel and grate the shallots. Cut the bacon into cubes and sear in the oil in a pan. Add the leek rings and let simmer briefly.
3. Preheat the oven to 180 ° C (convection 160 ° C).
4. Put the well squeezed potatoes and the grated shallots in the pan. Braise everything briefly, then take it off the heat and stir in the egg.
5. Wash the herbs, shake dry, chop finely and mix into the potato mixture. Season everything with the spices.
6. Put the mixture in a greased casserole dish and cook covered in the oven for about 1.5 hours.
7. Remove the lid or foil 20 minutes before the end of the cooking time so that the potato mixture has a crispy surface.