Kartoffelpuffer - German Hashbrowns

Kartoffelpuffel, Reibekuchen, Reiberdatschi.


A typically german recipe, which is found without doubt on any fair. For me it stands for the south of Germany in particular and also Christmas time.

This is a recipe my grandmother has given me last year to try out on out "Taste of Culture" evening.

Time: ~25 minutes.
Difficulty: Easy

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You will need:

• 12 large potatoes
• 3 onions
• 8 tablespoons all-purpose flour
• Salt and Pepper (to season)
• Oil (to fry)

Instructions:

• Grate potatoes (with a big grater). Season with a lot of salt and less pepper.
• Add eggs and diced onions.
• Just about cover the potatoe-mass with flour (this will be about, more or less, 8 tablespoons of flour).
• Scramble everything together very well.
• Pour oil into a pan, which is on medium-high heat.
• When the oil is hot and boiling (it will become bubbly), take a handful of the 'batter', place it into the oil and flatten it immediately with a spatula (or similar). The hash browns must swim in the oil.
• Once they are golden brown - this may take about 3-5 minutes, flip them over. When both sides are ready (i.e. golden brown), place them aside on kitchen paper, which will absorb most of the oil.

Tip:

• Traditionally, these are served with apple sauce.
  
• I personally prefer eating eat with salmon!
• Some people opt to put sour cream in top (which is a good choice too!) or even caviar. 
• More examples, suggestions, ways and possibly inspirations can be found at the top of this recipe, in the image-'gallery'.

Just try it yourself! :)


Bisous xx