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