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Ingredients for 8 servings:

  • 2 ½ kg potato pancake dough (potato pancake dough)
  • 2 onions
  • 250 g bacon cubes
  • 300 g leek
  • 1 egg(s), raw

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Dibbelabbes, Saarland style, the simple way

Fry the bacon in a large pan, add the leek, and fry briefly. Grate the onion into the potato pancake batter, add the egg, and then add the batter to the pan. Fry everything slowly until nicely browned and crispy. Serve with apple compote.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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