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Saarland Dibbelabbes | Traditional Pot with Bacon & Leek
(0)
60 min
Under an hour
Knuspr-Küche
Der saarländische Dibbelabbes ist ein herzhafter Traditions-Klassiker: Feine rohe Kartoffeln, würziger Räucherspeck und milder Lauch werden im schweren gusseisernen Topf goldbraun und herrlich knusprig angebraten. Serviert mit kühlem Apfelmus für die perfekte süß-würzige Harmonie.
Preparation method
Preparation
Peel the potatoes and grate them finely. Place the grated potato mixture into a clean kitchen towel and squeeze firmly to extract as much liquid as possible.
Peel and finely dice the onion. Thoroughly wash the leek, halve it lengthwise, and cut into fine half-rings. Cut the smoked bacon into small cubes. Wash the parsley, shake dry, and chop finely.
Cooking & frying
Place the squeezed potato mixture into a large bowl. Mix with the eggs and season generously with salt, freshly ground pepper, and a pinch of nutmeg.
Chef's tip
For the best Dibbelabbes, squeezing out the potatoes is crucial: the drier the grated potatoes, the wonderfully crispier the crust in the cast-iron pot will be.
Traditionally, Dibbelabbes is served directly at the table from the heavy Dutch oven – the combination of hearty crispiness and cold applesauce is an unbeatable taste experience.
Ingredients
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