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Sauerkraut – potato pancakes

updated

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Ingredients for 4 servings:

  • 600 g potatoes
  • 2 onions
  • 400 g sauerkraut
  • 100 g bacon, diced
  • 3 eggs
  • 50 g flour
  • salt and pepper
  • n. B. Oil for frying
  • 250 g quark
  • 150 g natural yogurt
  • 1 tbsp chives, chopped
  • 1 tbsp parsley, chopped
  • Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with quark and yogurt dip

Peel and wash the potatoes, peel the onions, and coarsely grate both. Squeeze the sauerkraut well and cut it into small pieces, so there are no long strands, but also not too small. Mix the potatoes, onions, sauerkraut, bacon, eggs, and flour and season with salt and pepper. Heat a little oil in a pan and cook the batter into pancakes one at a time. Mix the quark, yogurt, and chopped herbs together, seasoning with salt, pepper, and sugar, if desired. Serve with the pancakes.

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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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