Ingredients
Scale
- 1 kg (about 2.2 lbs) raw potatoes, preferably waxy
- 150 g smoked beef bacon (Truthahn-Speck), finely diced
- 1 large yellow onion, finely diced
- 2 large eggs
- 50 ml whole milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
Instructions
- Step 1: Preheat the oven to 200°C (390°F). Peel and finely grate the raw potatoes. Place the grated potatoes in a clean kitchen towel or cheesecloth and wring out as much liquid as possible; discard the liquid.
- Step 2: Render the diced beef bacon in a frying pan over medium heat until crispy. Add the diced onion and sauté until translucent. Remove the pan from the heat and allow the mixture to cool slightly.
- Step 3: In a large mixing bowl, combine the squeezed potato mass, the cooled turkey bacon and onion mixture, eggs, milk, salt, pepper, and nutmeg. Mix thoroughly until all ingredients are evenly incorporated.
- Step 4: Grease a small casserole dish (approx. 20×20 cm or 8×8 inches). Press the potato mixture firmly and evenly into the prepared dish, ensuring the surface is level.
- Step 5: Bake for 60 to 75 minutes, or until the Potthucke is deeply golden brown and crispy on the surface and cooked completely through in the center.
- Step 6: Remove the Potthucke from the oven and let it rest for 10 minutes before slicing into squares or wedges and serving. It is traditionally served warm with apple sauce or a hearty salad.
Notes
- Leftovers store beautifully; cool completely, then wrap tightly and refrigerate for up to three days, or freeze individual portions wrapped in foil for longer keeping.
- For the best texture, reheat slices uncovered in a 180°C (350°F) oven or air fryer until the exterior is sizzling crisp again, bypassing the microwave which can soften the crust.
- Though applesauce is classic, try serving warm wedges alongside a dollop of cooling sour cream and a sprinkle of fresh chives to balance the richness of the beef bacon.
- Do not underestimate the importance of wringing out the grated potatoes; the more liquid you aggressively remove, the firmer and more successful your final bake will be.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American