in Germany

Saarland Dibbelabbes

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, or more if you like
  • 400 g leek
  • 3 onions
  • 3 eggs
  • 250 g bacon, diced
  • Oil, for frying
  • salt and pepper
  • Garlic, as desired
  • Nutmeg, for seasoning

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

potato dish

Peel the potatoes and grate them raw. Finely dice or grate the onions and mix in the bacon. Finely slice the leeks. Combine all ingredients and mix with the beaten egg. Season with salt, pepper, and nutmeg, if desired. To fry, heat a large pan with plenty of oil and fry the potato batter, breaking it up into pieces and frying until golden brown on all sides. If the batter is very large, fry in batches and place the remaining batter in the preheated oven to pre-cook. Dibbelabbes is served with apple sauce or endive salad with plenty of garlic in the sauce.

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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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