in Germany

Rhöndätscher

updated

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Ingredients for 1 servings:

  • 500 g potatoes, boiled
  • 1 egg(s)
  • 1 tsp baking powder
  • 250 g flour
  • 1 cup sour cream
  • 150 g smoked belly
  • 250 g onion(s)
  • 2 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and press them through a ricer. Add the egg, flour, and baking powder to form a smooth dough. It shouldn’t stick. Roll this dough out onto a baking sheet lined with baking paper and prick it several times with a fork. Spread the sour cream over the potato dough, finely chop the pork belly and arrange it on top. Slice the onions into rings, toss them briefly with the oil, and place them on top of the pork belly. Bake for approximately 45 minutes at 200°C. The crust should be light brown. The Dätscher tastes best served lukewarm with a glass of white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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