A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Saarland Dibbelabbes with Applesauce
(0)
60 min
Under an hour
Knuspr-Küche
Der saarländische Kult-Klassiker aus der gusseisernen Pfanne: Fein geriebene Kartoffeln, würziger Lauch und deftig geräucherter Speck werden goldbraun angebraten und immer wieder gewendet, bis herrlich knusprige Stückchen entstehen. Traditionell serviert mit kühlem Apfelmus – ein unschlagbar herzhaftes Seelenfutter für die Herbstzeit!
Ingredients
Preparation method
Preparation
Peel the potatoes and grate them on a fine grater. Place the grated mixture into a clean kitchen towel and wring it out firmly over a bowl to extract as much liquid as possible – this ensures the Dibbelabbes will turn out wonderfully crispy later. The potato starch settled at the bottom of the bowl can easily be folded back into the mixture.
Peel and finely dice the onions. Thoroughly wash the leek, halve it lengthwise, and cut into thin half-rings. Cut the smoked bacon into small cubes. Wash the parsley, shake it dry, and chop finely.
Place the drained potato mixture into a large bowl. Add the diced onions, leek rings, eggs, 1 tsp fine table salt, a generous pinch of freshly ground black pepper, and nutmeg. Mix everything thoroughly into a uniform mixture.
Chef's tip
Cast iron is king: Dibbelabbes turns out best in a heavy cast-iron Dutch oven ("Dibbe"). The heat distributes ideally in it, making the crispy crust pieces particularly aromatic.
Vegetarian variation: The smoked bacon can simply be omitted or replaced with smoked tofu. If you like it extra hearty, you can also fry sliced Mettenden sausages along with the bacon.
110 min
Masterpiece
