Döppekooche

A piece of Döppekooche on a white plate.

Döppekooche has a long tradition in our region. As an old Rhenish specialty, Döppekooche was originally a "poor man's food". It was traditionally served to ordinary people on St. Martin's Day. Döppekooche consists of a mixture of grated potatoes, finely chopped onions, eggs and spices as well as dried meat (strips of bacon) or pieces of Mettwurst sausage. The use of bacon is essential in most recipes. A little time must be allowed for the preparation, as the mixture must be baked in the oven, preferably in a cast-iron roasting pan, for around two hours until it has a dark crust. Apple sauce is recommended as a side dish.

The recipe

  • 1 kg potatoes
  • 2 eggs 1
  • Onion
  • 250 g streaky bacon
  • 1 tsp salt, a little nutmeg and fat

Preparation

  1. Peel and grate the potatoes. Then remove the water from the potato mixture.
  2. Add the eggs, salt, nutmeg and grated onion and mix well.
  3. Fry the streaky bacon in the cast-iron pan and then grease the pan very well with oil. Then pour in the potato mixture.
  4. Bake the Döppekooche in the oven for about 2 hours at 200° until it has a nice brown crust.

Mettwurst sausage can also be used instead of bacon. An alternative is to crumble stale bread in a quarter of a liter of milk and add it to the potato mixture.

The LandFrauen Mayen-Koblenz wish you bon appétit!