1. Split the leek lengthwise, cut off the root ends, slice into rings and rinse thoroughly in a sieve. Halve the onion, peel and dice finely. Peel the potatoes, rinse and grate finely. Place the grated potatoes in a kitchen towel and squeeze out well.
2. In a bowl, mix the potatoes, onions and egg well. Season with marjoram, salt, pepper and nutmeg.
3. Fry the bacon in a pan over medium heat for about 3–4 minutes until crispy. Then add the butter and leek and cook for about 3 minutes. Add the potato-egg mixture on top and fry for approx. 5 minutes, turning occasionally.
4. Continue to fry the Dibbelabbes for about 20 minutes, turning occasionally, and adjust seasoning with salt and pepper if needed. Plate and serve. Enjoy! Tip: This goes well with [recipeLink=145374].
Nutrition per serving
kcal: 430
Protein: 15 g · Fett/Fat: 25 g · Carbs: 40 g
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