German Potato cakes
There are several different names for this German dish, mainly from the Rheinland area – Reibekuchen, Kartoffelpuffer, Potato Pancakes, etc. This is similar to America's hash browns, but with added binding agents such as egg and flour. What's nice about this recipe you can eat it sweet or savory by adding the traditional German apple sauce, jam/jelly, powdered sugar, or sour cream on the side.Visit our "Top 10 Christmas Markets in Europe (Start Planning Your Holiday Trip to Europe!)" post – https://thecultureties.com/christmas-markets-in-europe
- 1 pound of starchy potatoes peeled, Russet or Yukon Gold
- 1 small yellow onion
- 3 tablespoons all purpose flour
- Generous pinch of kosher salt
- 1 large egg
- Oil for frying, canola or vegetable
- Grate the peeled potatoes on a box grater, and place in cold water and rinse.
- Finely chop the onion.
- Drain potatoes and squeeze out as much water as you can, using your hands or a tea towel.
- Add the potatoes to a large bowl and mix with chopped onion, flour, and salt.
- Add the egg and stir into mixture, until well combined. Use immediately, otherwise it will turn brown.
- Heat the oil in a large frying pan over medium-high heat.
- Take approximately 2 tablespoons of the mixture and add it to the hot oil.
- Don’t overcrowd the pan, allow room to turn the pancakes.
- Cook for about 3-4 minutes a side, until golden brown.
- Remove and place on a paper towel to allow to drain. Keep warm in the oven on a plate or cookie sheet.
- Serve with apple sauce, jam/jelly, powdered sugar, or sour cream on the side. Or use it as a side dish to the main meal.
- Enjoy while hot!
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