Dibbelabbes

Originally from Saarland, dibbelabbes is a combination of grated potatoes, leeks, and diced smoked or cured meat such as bacon or pork belly. This traditional German hash is typically seasoned with marjoram, nutmeg, parsley, salt and pepper, and then cooked in a large pot.

The dish got its name from the Saarland local dialect’s words Dibbe, meaning a stewpot, and Labbes, which refers to a big piece of something. Traditionally accompanied by home-cooked apple purée, the dish is served while still hot, usually with a glass of beer or wine on the side.

There's a variation on dibbelabbes called schales, consisting of the same ingredients, but made in a different way - it's baked in the oven.