EIFELER SCHOLES

Ingredients:
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1.5 kg potatoes
3 rolls
50 g durchwachsener Speck (that is ham that is "red and white" red
from the meat - and white from the fat) It is here abit smoked
1 little onion
4 eggs
salt
pepper
Instructions:
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Grate the potatoes and onion. Cut the ham into little cubes and
melt/bake it out. Put the rolls into water, so that they soak water and
press them out. Mix that all together (potatoes, ham and the mashed
rolls) with the eggs.
Put the dough in a form (like the one you use for lasagne for example),
which is greased with butter, and put it for 90 minutes into the oven
(180 Celsius) untill it is "golden" on the top.
Note:
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The eifel is an area in Germany (where the famous Nuerburg Ring is,
something like hmmm the Hockenheim Ring or Daytona ( ;-) ), where
car and motorbikes races are) between Luxemburg, Belgium, Holland
and the rhine area (Cologne, Bonn).