Salzekuchen from the Vogelsberg region around Alsfeld and Lauterbach, Hesse
Hearty, savory potato cake on rye bread dough
Ingredients for one baking tray
500 g cooked potatoes
250 g onions
125 g pork belly
1 handfull of parsley
1/8 l oil
250 g quark, a kind of curd cheese (available in the USA from Elli Quark, the Vermont Creamery, or from Lifeway Foods as “Farmer Cheese”, and in the UK from the Lake District Dairy Company)
Butter and flour for the baking tray
750 g sourdough rye bread dough
Peel the cooked potatoes and mash. Peel onions and cut into small cubes. Cut pork belly into amsll cubes. Rinse parsley, shake dry and hack into fine pieces.
Heat oil in a pan, lightly roast pork belly until golden brown. Add onions and braise. Let cool a little.
Add onions and pork belly (save some to spread on top later), oil, parsley, quark, and egg to the potato mass and mix. Season lightly with salt and caraway.
Preheat oven to 220 °C (430 °F). Grease baking tray with butter and dust with flour. Roll out the bread dough evenly onto the baking tray. Evenly spread the potato mass on top of the dough. Sprinle with the remaining pork belly and onions. Bake on the middle level of the oven for 30 to 40 min until golden brown. Serve with beer, cider, or a pot of coffee.