Remove the skin from the potatoes, rinse and grate (see notes). Peel the onions, grate them as well and mix them into the potatoes. Let this mixture stand for a few minutes and skim off any water that collects on the surface. Lightly beat the two eggs and fold them in. Heat the milk, add the chopped bread and simmer gently over low heat until a thick porridge is formed and add this to the quantity form.
Season heartily with salt, pepper and nutmeg (freshly grated). In a cast iron roaster, heat the lard and brown the diced smoked meat. Carefully add the potato mixture, stir repeatedly and place the uncovered roaster on the middle shelf of the cold oven.
Bake at 200 °C for a good 2 hours, the surface should look crispy brown.
It goes well with apple puree, pickled plums and/or cooked pears.
The dish is quite hearty (in the past, people didn’t think much about calories), so die-hard Eifelites help digestion with a schnapps, traditionally a Klaren or, even better, an *Eifel-Grappa* – a yeast brandy from the Mosel.
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