A traditional dish of the Rhineland with subtle variations in Hesse. Some variations replace half of the bacon with mettwürst, the smoked beef-pork sausages that are an integral aspect of the traditional food culture of Germany. Döppekooche is generally served with apple sauce.
- 1.5 kg + 500 g potatoes
- 300 g onion, cut small
- 200 g bacon, cubed or 100 g bacon + 100 g mettwürst / smoked beef-pork sausages, sliced or 200 g raisins
- 3 eggs
- 15 g butter
- 1 tsp black pepper
- 1 tsp nutmeg
- 1 tsp salt
Grease a large cast-iron frying pan with oil, place the fatty pieces of bacon on the bottom. Heat gently to release the fat, set aside to cool.
Peel potatoes, grate and place in a sieve to catch the liquid. Leave to stand until the starch forms in the bottom of the liquid.
Remove the grated potatoes to a large bowl.
Preheat the oven to 180ºC top and bottom heat.
Drain the liquid from the starch, add the starch to the grated potatoes along with the bacon, onions, eggs and seasonings.
Stir the mixture to ensure an even distribution of the bacon and onions.
Bake for two hours.
Cook the second batch of potatoes, dry mash, spread over the top of the mixture in the frying pan with a fork 30 minutes before the end of cooking, dot with flecks of butter, brown.
Serve with apple sauce.