Fitzfedel porridge

Ingredients for 1 servings:

• 500 g potatoes
• 500 ml buttermilk
• ¾ tbsp salt
• 2 tbsp caraway seeds
• 100 g white bacon
• 2 tbsp linseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

from the Ore Mountains

Peel the potatoes and grate them very finely. I use an electric grater for large quantities, as it’s a bit of a job to grate so many potatoes. Add 3/4 of the buttermilk directly to the grated potatoes, otherwise the potatoes will brown. Season with caraway and salt. Cut the white bacon into small cubes and fry in a pan until the bacon turns golden brown and crispy. Add plenty of linseed oil to a well-coated pan; this will give the Fitz a nice yellow color, and then add the mixture to the pan. Stir constantly. If the Fitz gets too thick, add the rest of the buttermilk a little at a time. After 20-30 minutes, the Fitz is ready. Be careful when tasting it halfway through, don’t put the same spoon back in the pan. The saliva can make the mixture too runny again. At the end, pour the fried bacon over the Fitz. Enjoy! This is one of my favorite dishes.