John Myers
Ingredients for 4 servings:
- 2 kg potato(s), waxy
- 2 onions
- 200 g bacon, streaky
- 4 sausages (coarse Mettwurst)
- possibly nutmeg, freshly grated
- possibly rosemary, finely chopped
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
hearty potato and bacon cake
Finely grate the potatoes and drain off any juices – you can add a little pressure if you like, but make sure the potato mixture stays nice and moist. Finely dice the onions – by hand, not with a grater or a blender – and mix them with the potato mixture. Season the potato and onion mixture generously with salt and pepper (add nutmeg or rosemary to taste). Then finely dice the bacon, leaving a few larger slices for the potatoes and mix them into the mixture along with the sliced Mettwurst sausages. Place the mixture in a heavy, ovenproof pot (preferably cast iron) and arrange the bacon slices on top. Place in the oven at 180°C for a good hour. If the mixture isn’t quite cooked through after this, or the crust on top isn’t quite as crispy and dark as it should be, return it to the oven for a few more minutes (perhaps with more heat or using the grill function at the end). Serve with a green salad with yogurt dressing or quark and a red wine from the Ahr region.
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