Zubereitung

1. 1

   Mix the Schupfnudeln with the rapeseed oil, the salt and the pepper until they are thinly coated all over. Without a film of oil they stay pale in the air stream and dry out at the ends.

2. 2

   Peel the onion and cut it into fine dice; the diced bacon is added only in the second stage of cooking.

3. 3

   Preheat the airfryer to 180 °C. Potato products are never cooked hotter than 180 °C, so that they turn golden rather than dark.

4. 4

   Put the Schupfnudeln into the basket in a single layer with space between them, do not stack anything and cook larger quantities in two batches.

5. 5

   Add the bacon and the diced onion, shake the basket once firmly and cook everything on until the Schupfnudeln are golden rather than dark and the bacon cubes are crisp.

6. 6

   Arrange the Schupfnudeln on a warmed platter and scatter over the chopped parsley.