Schwalm style shellfish

Ingredients for 4 servings:

• 1 ½ kg potatoes, peeled
• 4 slices of white bread
• 40 g margarine
• 3 eggs
• 3 tbsp flour
• 1 onion(s)
• 150 g Mettwurst
• 150 g bacon, semi-marbled
• 2 tsp salt
• Marjoram, to taste
• pepper, to taste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 5 minutes

Spicy potato casserole from Northern Hesse

Preheat oven to 200°C. Grate the potatoes (or chop them in a blender) and drain them in a sieve. Toast the diced white bread in the margarine. Grate the onion (or chop them in a blender). Mix the potatoes, white bread cubes, and onion puree with the eggs and flour until a thick batter forms. Season with salt, pepper, and marjoram. Cut the bacon and sausage into strips. Pour half of the batter into a margarine-greased, ovenproof dish and fill with the bacon and sausage (reserve some bacon for the top). Spread the remaining batter over the batter and decorate with the remaining bacon. Bake for 70-80 minutes at 200°C.