ReceptnaptárRheinischer Döppekuchen (Rhineland baked potato cake with bacon)
Döppekuchen (also Dibbekuchen, Kartoffelkuchen) is the modest, hearty dish of the Rhineland and Hunsrück: a crisp-edged cake of grated potato baked with bacon. In the past it was the everyday food of farmers. It is served with applesauce or salad.
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Method
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- Grate the potatoes and onions finely and squeeze out the moisture.
- Mix in the eggs, flour, marjoram, salt and pepper.
- Fry the bacon until crisp and mix it into the mixture along with its fat.
- Fill a greased cast-iron pot or baking tray with the mixture.
- Bake in an oven preheated to 200°C for 60-70 minutes until the top is deep golden and crisp.
- Serve sliced, with applesauce or lingonberry jam.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the grated potato well so it turns crisp.
- A cast-iron pot gives the best crust.
- It is also delicious cold, fried again in a pan.
Frequently asked questions
How does it differ from Reibekuchen?
That is a small cake fried in a pan; Döppekuchen is large and baked in the oven.
With fried onion?
Yes, the traditional version has plenty of onion.
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