Buttermilchgetzen - a recipe from the Erzgebirge
2kg potatoes
1l buttermilk
200g bacon
1 egg
Salt, nutmeg
Finely chop the bacon and leave to crisp. Rub the potatoes and drain the liquid slightly. Stir well with buttermilk and egg and season with salt and nutmeg. Spread the liquid bacon fat on a baking tray, leaving most of the crispy bacon cubes behind. Spread the potato mixture on the plate and top with the bacon cubes.
Bake in the oven at 200 ° golden brown, which takes about 1 hour.
