Cauldron cake

Ingredients for 4 servings:

• 2,500 g potatoes
• 3 onions
• 250 g bacon, streaky
• 3 eggs
• salt and pepper
• oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rhenish potato cake made from potato pancake dough

Peel the potatoes and grate them not too finely on a medium-fine grater. Place the potato mixture in a sieve, collect the liquid, and let it stand for a while. Then carefully drain the water. Add the potato flour that has settled at the bottom to the mixture. Peel and grate the onions, and add it to the mixture. Finely dice the bacon. Mix the grated potatoes and onions together, along with the bacon and eggs. Season generously with salt and pepper. Pour a generous amount of oil into a cast-iron pot, rubbing it all the way down. Pour in the potato mixture and sprinkle a little more oil on top. Bake at 220°C for about 2-3 hours. After an hour, remove the lid and let it brown. The kettle cake is ready when a thick, dark brown crust has formed on top. It’s better to leave it in the oven a little longer. Side dish: applesauce or beetroot syrup. Tip: In many recipes, the amount of bacon is halved and replaced with finely chopped Mettwurst sausages. Or add 200 g of washed raisins.