Grinding chamber

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 3 m.-sized onion(s)
• 250 g bacon cubes
• butter
• n. B. Flour
• Salt

Instructions

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

a traditional recipe from Frankenheim/Rhön

First, peel the potatoes and boil them in a wide pot with plenty of salted water, depending on their size, for about 25 minutes, until tender. Meanwhile, peel and finely chop the onions. Heat a little butter in a pan, fry the bacon cubes, and then add the onions. Fry everything together, stirring occasionally, until golden brown. Finally, add a little more butter, if desired, to keep the bacon and onion mixture nice and moist. Season with salt. Once the potatoes are tender, drain the water and dust the hot potatoes with three to four tablespoons of flour. Then mash thoroughly with a potato masher until smooth. If the consistency isn’t firm enough, simply add another tablespoon of flour and mix well. Form the potato mixture into small balls and place them in a large bowl. Add the fried bacon cubes and onions, along with the butter, and toss everything well to ensure the flavors are evenly distributed. Season with salt again if desired. Traditionally, this dish is eaten directly from the large bowl with a fork while everyone sits around it and enjoys it.