Hessian lumbago

Ingredients for 10 servings:

• 1 bag of bread mix (rye bread for 1 kg or bread dough from the bakery)
• 10 large potatoes
• 8 large eggs
• 1 bunch of parsley
• 6 tbsp oil
• 1 tbsp salt
• 1 pinch(s) of pepper
• 150 ml milk
• possibly flour

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegetarian

First, prepare the bread dough according to the package instructions. You can also make your own bread dough or get it from a baker. Boil and peel the potatoes, then mash them in a bowl with a potato masher. Finely chop the parsley and add it. Add the eggs, milk, salt, and pepper and knead everything vigorously with your hands until it forms a dough with small pieces of potato still visible. If the potato mixture seems too runny, you can add a little flour to thicken it. In the meantime, preheat the oven to 200 degrees Celsius (convection oven). Place the bread dough on a greased baking sheet or in a large baking dish and spread it out evenly. Then prick it all over with a fork. Now pour the potato mixture onto the bread dough and spread it out evenly. Drizzle evenly with oil. Bake for 45-60 minutes, depending on the oven.