📝 About This Recipe
Hailing from the Saarland region of Germany, Dibbelabbes is a soul-warming 'pot hash' that transforms humble potatoes and leeks into a masterpiece of textures. This dish features a thick, grated potato batter enriched with smoky bacon and aromatics, slowly cooked and tossed in a heavy pot until it develops a signature balance of tender interior and crispy, caramelized edges. It is a rustic, communal meal that embodies the heart of German farmhouse cooking, traditionally served with a side of cool, sweet applesauce.
🥗 Ingredients
The Potato Base
- 2 kg Starchy Potatoes (peeled and kept in cold water; Russet or Yukon Gold work best)
- 2 large Yellow Onions (finely grated)
- 2 stalks Leeks (white and light green parts only, cleaned and finely sliced)
The Smoky Elements
- 200 g Schinkenspeck or Smoked Bacon (cut into small cubes)
- 3-4 tablespoons Clarified Butter (Butterschmalz) (for frying)
The Binding and Seasoning
- 2 pieces Large Eggs (lightly beaten)
- 1 piece Old Bread Roll or Toast (soaked in milk and squeezed dry)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 teaspoon Nutmeg (freshly grated)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Majoram (dried)
Traditional Accompaniment
- 500 g Applesauce (chilled, preferably unsweetened)
👨🍳 Instructions
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1
Begin by grating the peeled potatoes. Use the fine side of a box grater for a traditional texture, or a food processor with a fine grating disk for speed. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible into a bowl.
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2
Let the potato liquid sit for 5 minutes until the starch settles at the bottom. Carefully pour off the water, keeping the white starch. Add this starch back into the dried grated potatoes.
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3
In a large mixing bowl, combine the grated potatoes, grated onions, and the finely sliced leeks. Mix thoroughly with your hands or a large wooden spoon.
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4
Add the soaked and squeezed bread roll to the mixture, breaking it apart into tiny pieces. This helps bind the moisture and creates a better crumb.
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5
Incorporate the beaten eggs, chopped parsley, nutmeg, marjoram, salt, and pepper. Ensure the seasoning is distributed evenly throughout the potato mass.
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6
Heat a large, heavy-bottomed cast iron pot (the 'Dibbe') or a deep heavy skillet over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is crispy.
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7
Add the clarified butter to the pot with the bacon. Once shimmering, pour in the potato mixture. It should sizzle as it hits the pan.
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8
Let the mixture sit undisturbed for about 8-10 minutes over medium-high heat until a dark golden-brown crust forms on the bottom.
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9
Using a sturdy spatula, turn the mixture over in sections. Don't worry about keeping it whole; the goal is to break it up and 'scramble' it (this is the 'labbes' part).
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10
Continue this process of letting a crust form for 5-7 minutes, then turning and breaking the pieces. Lower the heat to medium-low if the potatoes are browning too fast before they are cooked through.
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11
Cover the pot with a lid for about 15 minutes during the middle of the cooking process to ensure the interior potatoes are steamed and tender.
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12
Remove the lid for the final 15-20 minutes of cooking. Continue turning every few minutes until you have a beautiful mix of soft potato and plenty of crispy, crunchy dark bits.
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13
Taste a small portion to ensure the potatoes are fully cooked and the seasoning is perfect. The total cooking time should be around an hour to achieve the right consistency.
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14
Serve immediately while steaming hot, directly from the pot to the plate.
💡 Chef's Tips
Always use starchy (mealy) potatoes; waxy potatoes won't release enough starch to bind the dish properly. Don't skimp on the squeezing process—the drier the potato shreds, the crispier your Dibbelabbes will be. If you don't have a heavy cast iron pot, a Dutch oven is an excellent substitute as it retains the high heat necessary for crust formation. For a vegetarian version, omit the bacon and use smoked salt or a dash of liquid smoke to maintain that signature campfire flavor. Be patient with the browning; the 'burnt' crispy bits are considered the best part of the dish!
🍽️ Serving Suggestions
Serve with a generous side of cold, tart applesauce to cut through the richness of the bacon and potatoes. A crisp green side salad with a simple vinaigrette provides a refreshing contrast to the heavy dish. Pair with a cold German Pilsner or a dry Riesling from the Mosel-Saar-Ruwer region. Traditionally, some families enjoy it with a dollop of sour cream or 'Quark' mixed with chives. Leftovers are fantastic the next day, reheated in a pan until extra crispy.