• 1 kg potatoes (about 10 thick potatoes)
  • 3 onions
  • 3 eggs
  • salt, pepper
  • 200 g streaky bacon

Preheat oven to 200° C

Do not grate the peeled, raw potatoes too finely. When the grated potato slices are placed in water (to prevent them from turning brown), they must be well drained and squeezed. Add the grated onion to the potato mixture. Mix the eggs, 2 teaspoons of salt and ½ teaspoons of pepper and add to the potato mixture and mix well. In a greased casserole dish, put layers of thinly sliced bacon and potatoes. Start with a layer of bacon and finish with a layer of potatoes. Bake at 200° in a preheated oven for 1 to 2 hours.

The casserole should have a nice brown crust. The cooking test used to be done with a knitting needle or a firm straw. As soon as no more dough sticks, the pot cake is ready and should be served hot in the form on the table. If you love herbs, you can sprinkle the casserole with parsley, chives, chervil, goutweed, dandelion leaves or lovage to give it a vitamin-fresh flavour.

Alt Eifeler Küche – Band I: Kochen
Spezialitäten, Traditionen, Frauenwirken
Sophie Lange
160 Seiten, ISBN 3-925087-55-9
(Written in german)