John Myers
Pickert from Lower Saxony (very Easy)
The perfect pickert from lower saxony (very easy) recipe with a picture and simple step-by-step instructions.
- 20 g Oil
- 1 kg Grated potato (1 bucket of Henglein potato fritters “Rheinische Art”)
- 1 cube Yeast
- 100 ml Milk
- 5 Pc. Eggs
- 3 teaspoon Salt (teaspoon slightly heaped)
- 300 g Flour (wheat or spelled flour)
- Put the oil in the baking dish and preheat in the oven at 175 ° top and bottom heat. Put the grated potato mixture in a large bowl.
- Put the milk in a saucepan, crumble the yeast and heat it on the stove until the yeast has completely dissolved or melted (do not let the milk boil)
- In the meantime, add the eggs and salt to the potatoes and mix well. Then add the “yeast milk” and mix well again. Finally add the flour and mix well again.
- Now put the whole mass into the preheated mold, making sure that the oil is distributed over the mass. Only very thin – that’s enough (gives a nice crust 😉 If necessary, help a little with a spoon or brush or add a little more oil.
- Now in the oven and bake at 175 ° top and bottom heat for about 105 minutes. If you prefer the crust a little browner, you can set the degree approx. 15-20 minutes earlier, to 200 °. Finished! Here in Lower Saxony, the Pickert is eaten with good butter. Also very tasty with lean bacon cubes and onions! 🙂
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