An old Eifel home dish: In the past, the Doeppekooche was the favorite dish of many Eifel people and a feast with a lot of fat. Since the women had no time for cooking, the freshly grated potatoes came quite simply with eggs and bacon in a cast-iron cooking pot in the stove. The most delicious part was the crust. Doeppekooche can also be cooked well with rabbit or trout. The sweet version: Doeppekooche with apples and raisins.
* Squeeze the grated potatoes well and mix them with the other ingredients.
* Place the mixture on a greased baking tray or in a gratin dish and cook in the oven at 180 °C for about 40 minutes.
* Finally, crust over at 220 °C for about five minutes.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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