Dibbelabbes (potato and bacon pan from the Eifel region)
Dibbelabbes is the rustic potato and bacon pan from the Eifel region - grated potatoes, smoked bacon, caraway seeds and onions fried until crispy in a cast-iron pan. Down-to-earth, filling and inextricably linked to the Eifel-Moselle region. The matching wine accompaniment is pure wine and food: Mosel Riesling QbA semi-dry - fresh, regional, balanced. Easy to prepare and a real classic for cold evenings on the Moselle.
Cooking utensils
- 1 Cast iron pan or wrought iron pan (26-28 cm)
- 1 Grater or kitchen grater
- 1 Clean kitchen towel to wring out
- 1 Bowl for mixing
- 1 Kitchen knife and chopping board
Ingredients
- 600 g Potatoes raw, peeled
- 150 g Smoked bacon diced
- 1 Onion finely diced
- 2 Eggs
- 1 teaspoon caraway seeds
- 1 tsp marjoram Dried
- Salt black pepper
- 2 Tbsp clarified butter or lard
TO DIRECT:
- 4 Tbsp sour cream or quark
- 1 Tbsp chives cut into fine rolls
Preparation
PREPARATION:
- Peel the potatoes and grate with a coarse grater.
- Place the grated potatoes in a clean kitchen towel and squeeze them out thoroughly - as dry as possible.
- Dice the bacon.
- Peel and finely dice the onion.
- Wash the chives and cut into fine rolls.
COOKING STEPS:
- Fry the bacon in a pan over a medium heat without fat until crispy.
- Add the onions and sauté until translucent.
- Remove the bacon and onion mixture from the pan and set aside briefly.
- Place the mashed potatoes in a large bowl.
- Add the eggs, caraway seeds, marjoram, salt and pepper.
- Fold in the bacon and onion mixture and mix well.
- Heat the clarified butter in a frying pan over a medium heat.
- Pour the potato mixture into the pan and press flat.
- Fry over a medium heat for 15-18 minutes until the underside is golden brown and crispy.
- Place a large plate on the pan, turn the pan over and slide the dibbelabbes back into the pan.
- Fry for a further 12-15 minutes until the second side is also golden brown.
DIRECTIONS:
- Serve the dibbelabbes on a warmed plate.
- Garnish with a generous dollop of sour cream.
- Sprinkle with fresh chives.
SUPPLEMENTS:
- Sour cream or quark with chives
- Homemade apple sauce
- Green leaf salad with wine vinegar vinaigrette
Nutritional values per portion
Calories: 520kcalCarbohydrates: 18gProtein: 48gFat: 28g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat