Germansavorypotatocakekartoffelkuchen Recipes

Steps:

• Keep potatoes covered with cold water until ready to grate in the food processor.
• Fit the medium shredding blade into food processor and shred potatoes and onion.
• Dry potatoes and onion between sheets of paper towel.
• In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven.
• Serve with applesauce. - - - - - - - - - - - - - - - - - -

Steps:

• In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
• Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Steps:

• Peel and wash the potatoes.
• Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
• Shred the remaining raw potatoes.
• Place 50 grams of the butter in a heated pan.
• Sauté the onion and the ham chunks together in the butter.
• Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
• Remove from the pan and let cool.
• Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
• Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
• Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
• Press out the potato dough evenly to form a crust in the pan.
• Strip the rosemary leaves from their stems and chop them.
• Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
• Season with salt& pepper to taste.
• Spread this mixture on top of the potato pastry.
• Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
• Cool slightly (about 5-10 minutes), then cut into 16 squares.
• Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.

Steps:

• Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
• Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
• Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.