John Myers
Hearty Grated Potato Cake Wrapped in Bacon
The perfect hearty grated potato cake wrapped in bacon recipe with a picture and simple step-by-step instructions.
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- 1 tbsp Extra virgin olive oil
- 600 g Floury potatoes
- 700 g Jacket potatoes
- 100 g Leek
- 4 piece Free range eggs
- 100 ml Cream
- 0,5 tsp Ground caraway
- Freshly grated nutmeg
- Salt and pepper
- 150 g Bacon, 16 slices
- 6 piece Sausages / Bockwurst / Vienna sausages
- Fat for the shape
- Chives for garnish
- Peel, wash and dice the onion. Heat 1 tablespoon of olive oil and fry the onion cubes in it, then allow to cool.
- Peel, wash, grate, squeeze the raw potatoes and place in a bowl. Peel and grate the jacket potatoes. Peel, wash and chop the leek. Add both ingredients to the raw potatoes and mix in the cooled onion.
- Beat the eggs with the cream, whisk and pour over the potato mixture. Mix everything together well. Season well with salt, pepper, caraway seeds and nutmeg.
- Brush a loaf pan with oil (I use a silicone loaf pan, it doesn’t have to be greased). Line the greased loaf pan with bacon slices, let hang over the edge to cover the top of the grater cake.
- Spread half of the potato mixture in the pan and place the sausages (Debreziner when choosing) on top. Pour the rest of the potato mixture over it and press down lightly. Fold the overhanging bacon slices upwards so that the hearty cake is completely covered with bacon.
- Cover the grater and potato cake with aluminum foil and fry in a preheated oven at 180 degrees for 60 minutes. 5 minutes before the end of the cooking time, remove the aluminum foil and continue frying in the upper rack so that the top is crispy.
- Take the grater and potato cake out of the oven, lift it out of the tin and cut it into slices with a sharp knife.
- Serve with salad and a dip of your choice. It tastes delicious with a tomato sauce. The fiery paprika dip is also delicious and goes well with it in my cookbook. Link to: Fiery paprika dip
- ♥ * ~ Have fun with the preparation and bon appetite! ~ * ♥
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