Potthucke German Potato Cake
A delightful German potato cake with crispy edges and a fluffy center, perfect for any occasion.
Ingrédients
Potato Cake Base
- 2 cups grated potatoes Peeled and soaked in cold water
- 1 cup grated onions
- 1/2 cup cooked bacon, chopped For a vegetarian option, omit bacon and use smoked paprika.
- 2 eggs Can use flax eggs for a vegan option.
- 1/4 cup flour Use gluten-free flour for gluten sensitivities.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons oil for frying Use olive oil or duck fat for flavor.
Instructions
Preparation
- Peel and grate the potatoes and onions into a large mixing bowl.
- Soak the grated potatoes in cold water for about 10 minutes to reduce starch.
- Drain the grated potatoes and onions thoroughly to remove excess moisture.
Combining Ingredients
- Transfer the drained potatoes and onions back to the mixing bowl.
- Add the chopped bacon, eggs, flour, salt, and pepper.
- Mix everything together until well combined.
Cooking
- Heat the oil in a frying pan over medium heat until it shimmers.
- Form small patties from the mixture, about 3 inches in diameter.
- Fry the patties for about 5 minutes on each side until golden brown and crispy.
- Place the cooked patties onto paper towels to drain excess oil.
- Keep cooked patties warm in a low-temperature oven if frying in batches.
Serving
- Serve warm with toppings like sour cream, applesauce, or fresh herbs.
- Enjoy with family and friends for a comforting meal.
Notes
Store any leftovers in an airtight container for up to 5 days. Reheat in the oven for best results.