Stubble Fox – Plum and Strawberry Casserole

Rinse the plums, cut them in half and remove the seeds. Finely chop the pork rind from the bacon and finely dice the bacon. Separate the potatoes from the skin and grate finely. Spread a sieve with a muslin cloth and let the potato rasps drain off, squeeze them lightly and loosen them up a second time. Peel and finely chop the onion. Mix the eggs with the onion and caraway seeds, season vigorously with salt and pepper and mix with the potatoes. Preheat the oven to 200 degrees Celsius with the juice pan or alternatively a gratin dish. Cook the bacon in the hot gratin dish or alternatively juice pan until translucent. Then spread the potato dough on top and smooth it out. Place the plums close together on the dough and sprinkle with sugar if they are too sour.

Bake the casserole on the 2nd rack from the bottom for 30-40 min until the potato edges are brown and crisp. Let stand at room temperature for 5 min, then sprinkle with pepper and place on the table.

Our tip: Use bacon with a subtle smoky touch!

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