Bergisch potato cake with bacon and onions

Ingredients for 4 servings:

• 200 g smoked bacon
• 2 onions
• 1 ½ kg potato(s), waxy
• 3 eggs
• pepper
• Salt
• nutmeg
• 1 tbsp, heaped flour
• Butter, for greasing the baking tin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Erpelskuoken with Buckspeck on Ölk

Dice the bacon and onions. Fry the bacon in a pan until golden brown. Add the onions and sauté. Peel and wash the potatoes. Grate the potatoes into fine strips using a food processor or by hand on a grater. Place the grated potatoes in a sieve, squeeze out the excess water, and drain well. Collect the liquid in a large bowl. Once the potato starch has settled in the bowl, discard it. Add the eggs to the potato starch and season with pepper, salt, and nutmeg. Mix everything together well. Add the potatoes, flour, bacon, and onions and mix everything together well. Preheat the oven to 220°C (fan). Grease a baking pan (approx. 30 cm in diameter) well with butter. Pour the potato mixture into the baking pan and bake for approx. 35 minutes. If the potato cake gets too dark, cover the baking pan with aluminum foil. Applesauce goes well with it.