Rheinhessian potato cake

For 12 people:

• 1500 g of mashed potatoes
• Salt, pepper, nutmeg
• 2 big carrots
• 1 bunch of chives in rolls
• 4 onions
• 1 bunch of parsley
• 4 tbsp oil, oil for the mold
• 6 eggs
• knobs of butter
• Salt, pepper, nutmeg

Season the mashed potatoes heartily with salt, pepper and nutmeg. Finely grate the carrots and mix with the chopped chives. Dice the meat sausage or slice the sausages.
Peel the onions and finely dice them; Wash the parsley, shake dry and chop. Heat the oil and fry the onions until they are glassy; add the chopped parsley and then the meat sausage or the sausages and stir-fry. Stir this mixture with the whisked eggs under the puree puree, add to a greased casserole dish, smooth over, sprinkle with the carrot and chive mixture and cover with butter flakes. Cover with greased aluminum foil and bake in preheated oven at 220 degrees (gas level 5, circulating air 220 degrees) for 30-40 minutes. After half the cooking time, remove the foil.
Serve with a homemade tomato sauce and green salad.

Tip: Can warm up well in portions.

Recipe by Charlotte Meloth, Weingut Meloth, Osthofen
(Recipe modified / without 750 g pork sausage or sausages, from the book "Lust auf Rheinhessen", Leinpfad Verlag)