in Germany

Hearty potato gugelhupf – a dish from Rhineland-Palatinate

updated

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Ingredients for 6 servings:

  • 1 kg potatoes
  • 120 g smoked bacon, streaky
  • 1 onion(s)
  • 5 egg yolks
  • salt and pepper
  • nutmeg
  • 100 g flour
  • 50 g butter
  • 20 g breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

as a side dish or small main course, goes particularly well with a black pudding dip.

Steam the potatoes, peel them, let them cool, and then coarsely grate them. Dice the smoked bacon and onion and fry them one after the other in a little butter. Then add them to the potato mixture. Knead in the egg yolks, season with salt, pepper, and nutmeg, and then stir in the flour. Butter and crumble a Bundt pan. Then pour in the potato mixture, squash it several times to eliminate any hollow spaces, and bake in an oven preheated to 200 degrees Celsius for about an hour and a half.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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