Koblenz Dibbekuchen

Ingredients for 4 servings:

• 2 ½ kg potatoes
• 2 onions
• 2 eggs
• 2 tsp salt
• pepper
• nutmeg
• 3 tbsp oil
• 125 g diced ham
• 6 Mettenden
• 1 tbsp, leveled flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

hearty with sausage and ham cubes

Finely grate the potatoes and gradually add them to a fine sieve. The sieve must be suspended over a bowl to collect the liquid. Let the grated potatoes drain for a few minutes. In the meantime, cut the Mettenden sausages into approximately 1 cm thick slices. Sear the sausage slices in a pan until crispy and golden on both sides. Then grate the onions and mix them in a large bowl with the diced ham, eggs, flour, fried sausage slices, and grated potatoes. Season everything with salt, pepper, and a generous amount of nutmeg. Carefully drain the collected potato liquid until a solid residue, consisting of potato starch, remains. Scrape off the starch with a spoon or spatula and mix it into the potato mixture. Pour the oil into an ovenproof dish, heat it on the stovetop until very hot, and then brush the sides of the ovenproof dish with the hot oil. Now pour in the potato mixture and bake the Dippekuchen in the uncovered pan in an oven preheated to 180 degrees Celsius for 1.5 to 2 hours. The surface should be golden brown to dark brown. Before turning out, loosen the Dippekuchen from the sides of the pan with a knife. Place a plate on the pan and shake it vigorously up and down. The Dippekuchen should now be easy to turn out. We like to eat the Dippekuchen with applesauce. By the way, it tastes just as good cold the next day!