Saarland Dippelappes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- Wash, peel and rub the potatoes in a cloth. Squeeze the potatoes well with it.
- 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.
- Preheat the oven to 180 ° C (convection 160 ° C).
- 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.
- Wash the herbs, shake dry, chop finely and mix into the potato mixture. Season everything with the spices.
- Put the mixture in a greased casserole dish and cook covered in the oven for about 1.5 hours.
- Remove the lid or foil 20 minutes before the end of the cooking time so that the potato mixture has a crispy surface.
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