Dippekuchen Westerwald style

Ingredients for 6 servings:

• 2.1 kg potatoes, floury
• 2 m.-sized onion(s)
• 6 eggs
• 300 g bacon, streaky
• 1 bunch of parsley
• 2 ½ tsp salt
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) pepper, freshly grated
• oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Dice about 1/3 of the streaky bacon and slice the rest. Peel, clean, and grate the potatoes. Peel and grate the onions and add them. Crack the eggs and add them. Wash and chop the parsley and add it along with the salt, pepper, and nutmeg. Add the diced bacon. Mix the batter thoroughly. Heat enough oil in a cast-iron roasting pan to cover the bottom well. Pour the mixture into the roasting pan and bring to a boil on the stovetop for about 20 minutes. Stir the mixture thoroughly and loosen it from the bottom of the roasting pan. The mixture will lose some liquid and stiffen slightly. Once boiling, return the mixture to the mixing bowl so that none remains in the roasting pan. Now add more oil to the roasting pan to cover the bottom well and return to the heat. Brush the inside of the roasting pan to prevent sticking. Once the oil is hot enough, pour the mixture back into the roasting pan and smooth it down slightly. Now cover the dippekuchen with the sliced ​​streaky bacon. Bake in a preheated oven at 180°C for about 1 1/2 hours, until the dippekuchen has a delicious brown color. Tip: It’s recommended to bake the dippekuchen covered for the first half hour.