Zubereitung

1. 1

   Peel the potatoes, grate them finely and squeeze the grated mixture out very firmly in a tea towel, a portion at a time, until it is as dry as possible.

2. 2

   Peel the onions and dice them finely. Slit the leek lengthways, wash it thoroughly and cut it into fine rings.

3. 3

   Dice the smoked bacon finely and render it in a large cast-iron pan over medium heat without any extra fat until it takes on colour.

4. 4

   Add the onions and the leek, sweat them until translucent and then pull the pan off the heat.

5. 5

   Mix the squeezed potatoes with the eggs, the plain flour, salt, pepper and nutmeg and fold in the cooled bacon and leek mixture.

6. 6

   Heat the clarified butter in the same pan, tip in the mixture, smooth it flat and fry over medium heat until a brown crust has formed underneath.

7. 7

   Break the cake into rough pieces with two spatulas, turn them and carry on frying, breaking them up and turning them again and again until brown crusts have formed all over. The bacon and the egg mixture are then cooked right through and no longer pink inside.

8. 8

   Sprinkle the Dibbelabbes with the chopped parsley and serve it straight from the pan while hot.