Waldecker Schepperlinge

Ingredients for 4 servings:

• 3 kg potatoes
• 200 g flour
• 2 eggs
• 4 onions
• Salt
• 1 pack of yeast
• 175 ml milk
• 1 piece(s) bacon rind
• 200 g bacon, streaky

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

is also known as Waldeck’s national dish, a kind of potato pancake

In a bowl, mix flour, warm milk, and yeast to form a yeast dough and let it rise. Meanwhile, finely grate the potatoes and drain in a sieve. Place them in a bowl with the eggs, a little salt, and two finely diced onions and mix. Mix the potato mixture and the yeast dough. For the topping, dice the streaky bacon and two onions and sauté in a pan. Cook the dough into golden-brown Schepperlings on a cast-iron plate or pan rubbed with bacon rind. Once the Schepperlings are golden brown on both sides, serve them piping hot. Spread the bacon and onion mixture evenly over the round Schepperlings. Instead of bacon sauce, you can also rub butter over the Schepperlings and sprinkle salt on top. The Schepperlings are then rolled up and eaten with your hands. The Schepperlings are served with a latte.