Debbekoche

Ingredients for 4 servings:

• 2 ½ kg potatoes, mostly waxy
• 4 onions
• 5 eggs
• Oil (sunflower)
• 200 g bacon, streaky
• salt and pepper
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Rhenish specialty

Preheat the oven to 230°C (450°F). Peel the potatoes and finely grate them. Collect the potato mixture in a fine-mesh sieve. Squeeze well and collect the liquid. Once the starch has settled, drain the liquid. Peel the onion and finely grate it. Fry the bacon in a pan (you can also blanch it). Place the potato mixture, starch, bacon, and eggs in a large bowl and mix well. Season with salt, pepper, and nutmeg. Coat a roasting pan with oil, then add the mixture and cover with oil. Cover or cover with aluminum foil and bake for 10 minutes at 230°C (450°F), then for 50 minutes at 180°C (350°F). Remove the aluminum foil or lid and bake for another 60 minutes. The Debbekoche is ready when it has a nice, thick, golden-brown crust. The baking time varies depending on the thickness and quantity. You can also use pork sausage instead of bacon.