Westerwälder Kartoffelkuchen

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash 650 g potatoes, peel and cut into pieces. Cook in boiling salted water for about 20 minutes. Dice 150 g bacon, cut 200 g bacon into slices, chill

2. 2

   Wash the chives, dab dry and cut into small rolls. Set something aside for garnishing. Peel the onions. Wash and peel 2 kg potatoes. Grate potatoes and onions finely. Whisk eggs, add to the potato mixture with chives and diced bacon. Season with 2 tsp salt, pepper and nutmeg and mix well. Drain boiled potatoes, pass through a sieve and put aside

3. 3

   Heat 2 tablespoons of oil in a frying pan, add the potato mixture. Simmer for about 20 minutes, stirring continuously. Place in a bowl and stir in the potatoes that have passed through a sieve. Wash and dry the roaster

4. 4

   Heat 2 tablespoons of oil in the roaster, brush the roaster with the hot oil. Line the bottom with the bacon slices. Add the potato mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 80-90 minutes. Cover if necessary about 30 minutes before the end of the cooking time. Sprinkle with chives that have been set aside. Serve with a herb quark

5. 5

   Tip: leftovers can be fried the next day, sliced and fried in hot fat

Nutrition Facts

KCAL
580 kcal

CARBS
41 g

FATS
39 g

PROTEINS
15 g