Peel potatoes, make in salted water, drain, steam well and press through a potato press. Add flour, potato starch, egg yolks, salt, pepper and nutmeg, mix with a wooden spoon until smooth.
Cut bacon, shallot and mushrooms into fine cubes and fry in a frying pan, stir in parsley.
On aluminum foil or a wet kitchen towel, lay the potato mixture
1 cm thick, as rectangular as possible. Sprinkle with breadcrumbs and spread the mushroom mixture evenly on top, roll up well. Wrap the roulade tightly in aluminum foil or a kitchen towel and simmer in sufficient salted water for 15-25 minutes, depending on the diameter, just below boiling point.
Remove roll, unwrap and cut into 1 cm thick slices. Serve with Vogerlsalat.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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