John Myers
Ingredients for 4 servings:
- 1,000 g potatoes
- 250 g potatoes, cooked
- 4 eggs
- 250 ml sour cream
- Pepper, white
- 100 g butter
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes
Peel and wash raw potatoes, coarsely grate them, and drain them in a sieve or squeeze them dry in a clean kitchen towel. Peel cooked potatoes while they’re still hot, press them through a potato ricer, or mince them. Mix the raw and cooked potatoes well, gradually adding the eggs and cream, and season with salt and pepper. Thoroughly butter an ovenproof dish, pour in the batter, and bake in a preheated oven at 200°C for about 45 minutes. Let the potatoes cool in the dish, then slice them and fry them in a pan in hot butter until brown and crispy. Serve with black bread and a ham on the bone.
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