- 1 kg waxy potatoes
- caraway, laurel, salt for the boiling water
- 10 dg smoked bacon, finely diced
- clarified butter to fry
- Boil unpeeled waxy potatoes in thoroughly salted water seasoned with caraway and laurel until half done. Peel and let cool.
- Grate coarsely and combine with finely chopped fried bacon and onion dices, season with nutmeg, salt and pepper.
- Shape harsh browns and fry on both sides in clarified butter until crisp.