Moselle Potato Cake

You'll probably say, what kind of recipe is this? Not summery at all, with apples and bacon, and so heavy. Not long ago I was grumbling that it was too warm and I couldn't take it anymore. Today I'm grumbling that it's cold. Though I do prefer cold to heat so intense that you can't do anything about it. I can put on something warmer and cheer myself up with something tasty and hearty. Today I got a craving for Moselle potato cake, which reminded me of the wonderful Moselle views.

I have to admit that to this day I haven't gotten used to potato pancakes with applesauce, which is perfectly normal in Germany. But when I made this Moselle potato cake, I didn't skip the applesauce, and I have to say that everything went together well and tasted great too.

Moselle Potato Cake

The original calls for baking the cake in the oven for 2 hours. I decided to make it in a skillet with a lid on instead, and cut the cooking (baking) time to 45 minutes.

I made the applesauce myself. I simmered a few apples with a little water and vanilla sugar.

Directions – Moselle Potato Cake:

Peel and grate the potatoes. Drain them, then mix with the eggs and season with salt, pepper and nutmeg. Dice the bacon and onions and fry them briefly. Add them to the potatoes together with the fat and mix. Chop the sausages finely and add them to the potatoes along with the squeezed-out bread roll. Grease a skillet with oil and spread the potato mixture in it. Cover and fry over medium heat for about 30-45 minutes (keep an eye on it so it doesn't burn). About 15 minutes before the end of cooking, carefully flip it over to the other side. Serve with applesauce.

Enjoy!

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