Entree: Germany – Saarland – Saarländischer Dibbelabbes mit Apfelmus (Saarland-style grated potato and smoked pork pudding baked in a pan, traditionally served with applesauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2.5 lb (1.13 kg) starchy potatoes, peeled and coarsely grated
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 8 oz (225 g) smoked bacon or Speck, diced
- 2 tbsp (30 ml) lard or butter
- 2 large eggs
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh marjoram, chopped
- 1/2 cup (50 g) fresh breadcrumbs (optional, for texture)
- 2 tbsp (30 ml) vegetable oil or extra fat for the pan
- 1 cup (240 g) applesauce, for serving

Instructions

1. Preheat oven to 375°F (190°C). In a large skillet, heat 2 tbsp (30 ml) lard or butter over medium heat. Add the diced bacon and cook until it begins to render fat and brown, about 5–7 minutes. Add the chopped onion and sauté until translucent and lightly caramelized, about 6–8 minutes. Remove from heat.
2. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Transfer the drained potatoes to a large bowl.
3. Add the cooked bacon and onion mixture to the grated potatoes. Stir in the eggs, salt, pepper, marjoram, and breadcrumbs if using. Mix until evenly combined.
4. Heat a 10–12 inch (25–30 cm) ovenproof skillet with 2 tbsp (30 ml) vegetable oil over medium heat. Press the potato mixture into the skillet in an even layer, compacting gently with a spatula.
5. Cook on the stovetop 8–10 minutes until a crust forms on the bottom. Transfer the skillet to the preheated oven and bake 25–30 minutes until set and the top is golden.
6. Remove from oven, let rest 5 minutes, then cut into wedges. Serve warm with applesauce spooned alongside.