Wonger's potato dumplings from the pan

Ingredients for 4 servings:

• 8 m.-sized potatoes
• 3 onions, finely chopped
• 300 g Limburger slices
• 200 g ham with fat edge (black smoked), in thin slices
• some caraway, ground
• some nutmeg, ground
• salt and pepper
• lots of clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

topped with Limburger

Peel the raw potatoes and grate them into a bowl using a coarse grater. Add the onions and season with salt, pepper, a little nutmeg, and a pinch of caraway. Mix everything well. Heat a generous amount of clarified butter in a pan, add the potato mixture, and flatten (the flatbread should be no more than 2 cm thick). Fry over high heat for about 5 minutes, then flip over using a plate or lid and fry the other side until browned. After about 5 minutes, reduce the heat and let the Dotsch simmer for another 5 minutes. Flip the Dotsch again using a plate or lid, add the Limburger slices, and cover and simmer until the cheese has melted. Meanwhile, fry the smoked meat in another pan until crispy on both sides. Divide the Dotsch among preheated plates and arrange the smoked meats on top. Serve with fresh salads.