John Myers
Ingredients for 4 servings:
- 800 g potatoes, floury, cooked, from the day before
- 50 g flour
- Salt
- Clarified butter or oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Kartoffelschmarrn – Bavarian side dish
Grate the potatoes through a sieve (there is a special potato grater for this) or press them through a ricer into a bowl. Let the potatoes lie very loosely. Then season with salt and sift the flour generously over them. Now fold everything loosely into the potatoes until the individual potato crumbs separate from each other and are mottled on the outside – i.e. until you have potato crumbs. Now fry these crumbs in batches in a pan with hot clarified butter until they are golden yellow and crispy. Keep warm in the hot oven until everything is used up (tip: it gets even crispier with top heat) and then serve. This traditionally goes well with sauerkraut and bratwurst – my sister also eats this side dish with apple sauce.
Facebook Comments