Entree: Germany – Saarland – Dibbelabbes (Hearty Saarland casserole of grated potatoes, smoked pork, and eggs, pan-fried and baked)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) starchy potatoes (Russet or Yukon), peeled
- 6 oz (170 g) smoked bacon or diced smoked pork belly
- 1 large onion, about 7 oz (200 g), finely chopped
- 3 large eggs, approx. 5 1/4 oz (150 g)
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (1 g) dried marjoram or 1 tbsp (6 g) fresh chopped marjoram
- 3 tbsp (45 ml) clarified butter or lard for frying
- Applesauce, for serving

Show original ingredient measurements

- 3 lb (1.36 kg) starchy potatoes (Russet or Yukon), peeled
- 6 oz (170 g) smoked bacon or diced smoked pork belly
- 1 large onion, about 7 oz (200 g), finely chopped
- 3 large eggs, approx. 150 g
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (1 g) dried marjoram or 1 tbsp (6 g) fresh chopped marjoram
- 3 tbsp (45 ml) clarified butter or lard for frying
- Applesauce, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Grate the peeled potatoes coarsely and transfer to a clean kitchen towel or cheesecloth; squeeze out as much liquid as possible and discard the liquid.
2. In a skillet over medium heat, cook the diced bacon until fat renders and pieces are crisp, about 6–8 minutes. Remove bacon with a slotted spoon, reserving 1–2 tbsp (15–30 ml) fat in the pan. Add the chopped onion and sauté in reserved fat until soft and translucent, about 4–5 minutes; cool slightly.
3. In a large bowl combine the squeezed grated potatoes, cooked bacon, sautéed onion, eggs, flour, salt, pepper, and marjoram. Mix thoroughly until well combined and the mixture holds together when pressed.
4. Heat a 10–12 inch (25–30 cm) ovenproof skillet over medium heat and add 3 tbsp (45 ml) clarified butter or lard. Add the potato mixture, pressing firmly to form an even layer about 1–1.5 inches (2.54 to 3.81 cm) thick.
5. Cook on the stovetop for 6–8 minutes until the bottom is well browned and crisp. Transfer skillet to the preheated oven and bake for 25–35 minutes until the center is set and top is golden.
6. Remove from oven and let rest 5 minutes. Cut into wedges and serve hot with applesauce alongside.

1. Preheat oven to 375°F (190°C). Grate the peeled potatoes coarsely and transfer to a clean kitchen towel or cheesecloth; squeeze out as much liquid as possible and discard the liquid.
2. In a skillet over medium heat, cook the diced bacon until fat renders and pieces are crisp, about 6–8 minutes. Remove bacon with a slotted spoon, reserving 1–2 tbsp (15–30 ml) fat in the pan. Add the chopped onion and sauté in reserved fat until soft and translucent, about 4–5 minutes; cool slightly.
3. In a large bowl combine the squeezed grated potatoes, cooked bacon, sautéed onion, eggs, flour, salt, pepper, and marjoram. Mix thoroughly until well combined and the mixture holds together when pressed.
4. Heat a 10–12 inch (25–30 cm) ovenproof skillet over medium heat and add 3 tbsp (45 ml) clarified butter or lard. Add the potato mixture, pressing firmly to form an even layer about 1–1.5 inches thick.
5. Cook on the stovetop for 6–8 minutes until the bottom is well browned and crisp. Transfer skillet to the preheated oven and bake for 25–35 minutes until the center is set and top is golden.
6. Remove from oven and let rest 5 minutes. Cut into wedges and serve hot with applesauce alongside.