This hearty Saarland specialty is simple, rustic, and deeply satisfying. The grated potatoes form the base, while cured meat adds smoky flavor, leeks and onions bring sweetness, and marjoram, nutmeg, and parsley give the dish its classic German character.
Serve Dibbelabbes hot with a fresh salad, apple puree, or a semi-dry white wine for a comforting regional meal that shows why potatoes are at the heart of so many beloved German recipes.
What Is Dibbelabbes?
Dibbelabbes is a traditional potato dish from Germany’s Saarland region, made with grated raw potatoes, leeks, onions, eggs, and smoked or cured meat such as bacon or pork belly. It is often described as a German potato bake, potato casserole, or oven-baked potato hash, but in Saarland it has its own distinct identity and place in regional home cooking.
The name Dibbelabbes comes from the word Dibbe, meaning pot, which points to the way the dish is traditionally prepared. The grated potato mixture is cooked in a pot, skillet, Dutch oven, or baking dish until the inside becomes tender and savory while the top turns golden and crisp. The combination of potatoes, smoky meat, leeks, marjoram, nutmeg, and parsley gives the dish its hearty, old-fashioned flavor.
Dibbelabbes is simple, rustic, and deeply comforting. Like many regional German potato recipes, it turns everyday ingredients into a filling meal that can be served as a main dish or a substantial side. It is especially good with a fresh green salad, cucumber salad, apple puree, sauerkraut, or a glass of semi-dry white wine.
Dibbelabbes - Potato Bake with Cured Meat and Leeks
Ingredients
- 1/2 pound smoked or cured meat (bacon or pork belly work well)
- 2 leeks
- 2-3 medium onions
- 2 pounds potatoes
- 2 eggs
- salt and pepper
- marjoram
- nutmeg
- 1/2 cup chopped fresh parsley
Instructions
- Dice meat and slighty fry it in a cast-iron pot or skillet. Thoroughly clean and trim the leeks, halve them lengthwise and slice them very thinly. Chop the onions finely. Add the leeks and onions, sauté until they turn translucent and let cool.
- Preheat oven to 375 degrees F.
- Peel potatoes, grate them and, using a cheesecloth, squeeze out the liquid. Beat the eggs and combine them with the ingredients in the skillet. Season to taste with salt, pepper, marjoram, nutmeg and parsley. Cover the pot and place into the oven for 1 - 1-1/2 hours. (If you do not own a large enough skillet or Dutch oven, you may also use a large baking dish.) In order to achieve a crunchy top layer, remove lid 15 min taking the dish out.
- Serve hot with a salad or apple puree and a semi-dry white wine.
Notes
What to Serve with Dibbelabbes
- green salad
- cucumber salad
- applesauce or apple puree
- sauerkraut
- roasted pork
- smoked sausage
- German Riesling
- dry or semi-dry white wine
- sparkling apple cider
FAQ section
What is Dibbelabbes?
Dibbelabbes is a traditional German potato bake from Saarland. It is made with grated or cubed raw potatoes, bacon or pork belly, leeks, and onions, then baked in a pot or skillet until tender.
What does Dibbelabbes mean?
The recipe notes that Dibbelabbes is baked in a Dibbe, meaning a pot. This connects the dish’s name to its traditional cooking vessel.
Is Dibbelabbes a side dish or main dish?
The page lists it as a side dish, but it is hearty enough to serve as a rustic main dish with salad, apple puree, sauerkraut, or sausage.
What is the difference between Dibbelabbes and Schales?
Dibbelabbes is baked in the oven, while Schales uses the same ingredients but is sautéed in a pan with constant stirring. The crispy bits that form while frying are part of what gives Schales its name.
How do you make Dibbelabbes crispy?
Bake it covered until the potatoes are tender, then remove the lid for the last 15 minutes so the top can brown and become crunchy.
What do you serve with Dibbelabbes?
Serve Dibbelabbes hot with a salad, apple puree, or semi-dry white wine. It also pairs well with cucumber salad, sauerkraut, roasted pork, smoked sausage, or sparkling apple cider.
