Squeeze potatoes
Too much potato water makes the dough soft and prolongs the baking time. Nevertheless, add the natural starch from the collected liquid again.
German Recipe
Rhenish Döppekooche
For the Rhenish potato cake, raw potatoes are finely grated and carefully squeezed out. With fried bacon, onion, egg and bread mass, the dough slowly bakes to a crispy crust.
Total time
2 hr 25 min
Calories
560 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Crunchy potato cake from the Rhineland
Döppekooche means potted cake and was originally a simple dish from the casserole. The outside of the potato mixture should be dark gold and crispy, the inside should remain soft and juicy. Squeezing the grated potatoes is important to prevent the cake from becoming watery; the wedged potato starch returns to the dough for bonding.
Dinner
German Recipes
Meat
Potatoes
Recipe
Rhenish Döppekooche
Rheinischer Döppekooche is a hearty potato cake made from raw grated potatoes, bacon, onion, egg and soaked bread roll.
Ingredients
8 servings
Method
-
1
Soak the bun
Pluck the rolls into pieces, pour over the lukewarm milk and soak for 10 minutes. Then squeeze lightly; keep the rest of the milk.
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2
Fry bacon and onion
Heat oil in a pan. Leave bacon on for 5 minutes, add onions and fry for another 5 minutes until light golden brown. Let cool a little.
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3
Grate and squeeze potatoes
Peel potatoes, grate finely and squeeze them out very vigorously immediately in a clean kitchen towel. Collect liquid in a bowl, let stand for 5 minutes and drain carefully. Keep the white starch at the bottom.
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4
Mix potato batter
Mix the potato mixture with the starch, bread rolls, the rest of the milk, the bacon-onion mixture and the eggs. Season with salt, pepper and nutmeg.
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5
Bake slowly
Preheat the oven to 200 ° C. Generously butter a heavy roasting tray, add the mixture and smooth it. Bake for 100 to 110 minutes. If the surface is too dark, cover it loosely.
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6
Let it sit briefly
Remove the Döppekooche from the oven and leave to rest for 10 minutes. Cut into strong pieces and serve with cool or lukewarm applesauce.
Kitchen know-how
Tips for Rhenish Döppekooche
Use heavy roasting tray
Cast iron or a heavy metal mould conducts the heat well and conveys the typical dark crust to the bottom and edge.
Variations
How to adapt this recipe
Add an additional 200 g of sausage in thin slices to the potato mixture. Then add salt even more carefully.
Leave out the bacon and fry the onions in butter with 150 g of coarsely grated carrots. A teaspoon of marjoram adds a hearty note.
Nutrition per serving
560kcal
61.0 gCarbohydrates
15.0 gProtein
27.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rhenish Döppekooche
The name roughly means pot cake in the Rhenish dialect. This refers to a mass of potatoes that is baked in a heavy pot or casserole.
floury potatoes provide a lot of starch and give a bound, soft centre. Solid potatoes remain coarser and hold the mass together less well.
Pure potato starch settles on the bottom. After the water has been drained, it is put back into the dough and supports the binding.
The surface and the edges are a strong golden brown, the centre is completely exposed to aggregate and a pricked knife comes out without liquid potato mixture.
Yes. Fry thick slices in a little butter in the pan or heat them in the oven at 180 ° C. This will make the surface crispy again.
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