In the frugal tradition of using all ‘scraps,’ this PA Dutch classic is basically a pan-fried meatloaf made of cornmeal & pork trimmings (i.e., offal: heart, liver, ears, etc.). It’s an acquired taste, with the distinct metallic tinge that some offal often imparts, but it’s served at breakfast, so you can always mask it with ketchup & eggs if it’s too much!

Ed.’s note: This restaurant has closed, but the dish is common at other diner-type places around town.