Kartoffelkratzet - kartoffelschmarren

4 servings

Ingredients

Quantity Ingredient
500 grams Potatoes, cooked in their jackets, and peeled (a
Generous lb)
2 Eggs
1 tablespoon Sour cream or milk
3 tablespoons Flour
1 dash Salt
1 tablespoon Sugar
100 grams Lard (1/2 cup less 1 Tbsp)

Directions

From grandmother's more thrifty times; rarely encountered today.

Grate the potatoes, then combine with the other ingredients to a viscous mixture. Fry the potato mixture in the hot lard.

This used to be served with rhubarb.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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