Bergische Potthucke

Ingredients for 1 servings:

• 750 g potatoes, raw
• 250 g potatoes, cooked
• 100 g bacon, lean, diced
• 4 shallots, finely diced
• 4 eggs
• 2 slices of toast
• 250 ml cream
• salt and pepper
• marjoram
• Clarified butter

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Sauté the shallots until translucent, then briefly fry the bacon. Finely dice the bread and toast it in a little clarified butter, stirring constantly (careful: it will brown very quickly). Allow the bacon, onions, and toasted bread to cool. Peel and finely grate the raw potatoes, then mash the cooked potatoes. Mix the raw and cooked potatoes with cream and eggs, season with salt, pepper, and marjoram, and finally add the bacon, onions, and toasted bread. Line a loaf pan with baking paper and pour the mixture into the pan. Bake in a preheated oven at 200°C for 50 minutes. Then turn the Potthucke out of the pan and let it cool (preferably in the refrigerator or freezer). You can now easily cut them into slices about 1 cm thick. Melt the clarified butter in a pan and slowly fry the slices (similar to potato pancakes). I prefer to eat the Bergische Potthucke on a slice of black bread.