Westerwald potato cake
- 2650 g floury potatoes
- Salt
- 350 g smoked streaky bacon
- 2 Bundle Chives
- 2 large onions
- 6 eggs (size M)
- black pepper
- grated nutmeg
- 4 EL Oil
135 minutes
light
- 1.
- Wash, peel and cut 650 g of potatoes. Cook in boiling salted water for about 20 minutes. Dice 150 g of bacon, cut 200 g of bacon into slices, chill.
- 2.
- Wash the chives, pat dry and cut into rolls. Put something aside for garnish. Peel the onions. Wash and peel 2 kg of potatoes. Finely grate the potatoes and onions. Whisk the eggs, add to the potato mixture with the chives and diced bacon. Season with 2 teaspoons of salt, pepper and nutmeg and mix well. Drain the boiled potatoes, strain them through a sieve and set aside
- 3.
- Heat 2 tablespoons of oil in a roaster, add the potato mixture. Approx. Simmer for 20 minutes, stirring constantly. Place in a bowl and stir in the strained potatoes. Wash and dry the roasting pan
- 4.
- Heat 2 tablespoons of oil in the roasting pan, brush the roasting pan with the hot oil. Line the bottom with the bacon slices. Pour in the potato mixture and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 80–90 minutes. If necessary, cover approx. 30 minutes before the end of the cooking time. Sprinkle with the set aside chives. A herbal quark tastes good with it
- 5.
- Tip: The next day, leftovers can be sliced and fried in hot fat
- 580 kcal
- 2430 kJ
- 15 g protein
- 39 g fat
- 41 g carbohydrates
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