Kershcher

Ingredients for 3 servings:

• 1 kg potatoes
• 1 tbsp lard
• 1 small onion(s)
• 100 g dried meat, if desired
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Saarland fried potatoes made from raw potatoes

Peel the potatoes and cut them into even cubes of about 1 cm, then wash them thoroughly and pat them dry with a clean kitchen towel. In a large cast-iron pan (a non-stick pan will also work), melt the lard and add the dried potato cubes to the hot lard. Season with salt and pepper, and fry them vigorously on all sides until they develop nice brown crusts (cherry chips). Now cover the pan and cook the cherry chips over low heat until they are tender. Cook uncovered for the last 5 minutes to crisp them up. Season again with salt and pepper before serving. That’s the “basic recipe.” I always add a finely diced onion to the potatoes about 5 minutes before the end of the cooking time. It’s important to do this at the very end, as otherwise the onions will burn and the dish will become bitter. However, the diced onions can be allowed to brown slightly. And for those who prefer something even heartier, add finely diced dried meat along with the onion. Kerschdscher are a popular Saarland side dish with Bettseichersalat (a kind of beef salad), chive salad, beef salad, or lamb’s lettuce. We also enjoy them with meatballs, boiled beef, fried Lyoner, or boudin.