ReceptnaptárDibbelabbes (Saarland potato and meat bake with bacon and onion)
Dibbelabbes is a modest, filling dish of the Saarland, Palatinate and Rhineland: a large bake of grated potato, bacon and meat. It was once the farmers’ hearty one-pot dish, baked slowly on the stove. The edges are crisp, the inside soft.
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Method
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- Put the grated potato in a tea towel and squeeze out the liquid.
- Fry the bacon until crisp and fry the onion in its fat.
- Mix the potato with the meat, bacon, onion, eggs, flour, marjoram, salt and pepper.
- Grease a large cast-iron dish or tin with lard and fill with the mixture.
- Bake in an oven preheated to 200°C for 90 minutes until the top is deep brown and crisp.
- Let rest for 10 minutes, slice and serve with apple sauce or salad.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the grated potato out well so it turns crisp.
- In a cast-iron dish the bottom browns beautifully.
- It is good cold, reheated in a pan, too.
Frequently asked questions
Where does the name come from?
In the Saarland dialect “dibbe” means pot and “abbes” the dish; it is a dish baked in a pot.
Without meat?
Yes, with bacon and onion only.
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