Thuringian Green Zampte

Ingredients for 4 servings:

• 1 kg potatoes
• 150 g bacon
• 1 onion(s)
• 250 ml milk
• some oil
• 2 tbsp flour
• 1 egg(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Potato pancakes according to my grandma Anna

Peel the potatoes and onion and grate finely. You can use a food processor for this. Gently squeeze the grated potato mixture into a cotton bag (Thuringian dumpling bag) (the mixture should no longer be watery, but not dry either). Bring the milk to a boil and pour it over the potato mixture. Then stir in the flour and egg and season with salt. Heat a little oil in a pan and add the potato batter. Be careful not to use too much at once, so the potato pancakes don’t become too thick. Fry one potato pancake at a time on both sides. Meanwhile, dice the bacon very finely and fry in a large roasting pan until crispy. As soon as the potato pancakes are done, tear them apart with two forks and add them to the roasting pan with the bacon. You can keep the roasting pan warm in the oven with the “Grüne Zampte” (Green Zampte) throughout the roasting time. Serve with blueberry compote and coffee.