Carinthian Häuferl

Ingredients for 6 servings:

• 1 kg potatoes
• 500 g cream cheese, grainy
• 400 g mountain cheese, grated
• 4 eggs
• 1 pinch of nutmeg
• some butter
• e.g. salt and pepper
• lots of clarified butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

A hearty potato dish with cheese

First, peel the potatoes, chop them roughly, and boil them until tender. Then mash them with a potato masher. Once cooled, mix them with the cream cheese and grated mountain cheese. Feel free to use your hands for this. Then add the eggs and room-temperature butter to taste. Season with salt (don’t skimp on this), pepper, and a pinch of nutmeg. Form the heaps by wetting your hands and pressing the mixture into palm-sized heaps. Then fry the heaps in hot clarified butter until golden brown. Make sure the pan is very hot before adding the heaps, otherwise they will melt. The heaps are best served straight from the pan with fresh lamb’s lettuce. They also go well with a mushroom cream sauce. Notes: The original Carinthian Häuferl were a typical peasant dish. According to tradition, they were also one of the favorite dishes of Emperor Ferdinand I. In some regions, the Häuferl are also fried and breaded.