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German Savory Potato Cake Kartoffelkuchen

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Ingredients

Adjust Servings:
2 1/2 kg starchy potatoes, divided
salt & pepper, to taste
caraway seed, to taste
1 medium onion, diced
175 g butter or 175 g margarine, divided
50 g ham, in small cubes
100 g flour
dry breadcrumbs, for dusting the pan
3 - 4 sprigs fresh rosemary
1 garlic clove, chopped finely, more to taste
250 g sour cream or 250 g creme fraiche
5 - 6 eggs (medium-large)
additional sour cream, to garnish
rosemary, to garnish

Nutritional information

283.8
Calories
125 g
Calories From Fat
13.9 g
Total Fat
8.1 g
Saturated Fat
97.7 mg
Cholesterol
149.6 mg
Sodium
33.6 g
Carbs
3.7 g
Dietary Fiber
1.7 g
Sugars
7.1 g
Protein
214g
Serving Size

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German Savory Potato Cake Kartoffelkuchen

Features:
    Cuisine:

    This was a bit fussy to make because of all the different parts to it, and unfortunately didn't turn out as well as I would have liked. The texture was fine, but it was quite bland even though I added some extra ham. My husband thought it was ok with sour cream, but overall probably wouldn't make it again.

    • 120 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    German Savory Potato Cake (Kartoffelkuchen), Germans love to serve rich, savory pastries – especially with potatoes and/or onion This one is flavored with ham, garlic, and rosemary This makes a great appetizer or if served with a salad, a nice accompaniment for lunch This would be nice as a brunch item Translated directly from the German version I found in Schoener Essen magazine , This was a bit fussy to make because of all the different parts to it, and unfortunately didn’t turn out as well as I would have liked The texture was fine, but it was quite bland even though I added some extra ham My husband thought it was ok with sour cream, but overall probably wouldn’t make it again


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    Steps

    1
    Done

    Peel and Wash the Potatoes.

    2
    Done

    Divide the Potatoes Into Two Even Portions; Take One Portion Cut Them Into Halves, Then Place in Salted Water and Cook About 20 Minutes, Until Soft Enough to Mash.

    3
    Done

    Shred the Remaining Raw Potatoes.

    4
    Done

    Place 50 Grams of the Butter in a Heated Pan.

    5
    Done

    Saut the Onion and the Ham Chunks Together in the Butter.

    6
    Done

    Add the Shredded Potato and Turning Them Over Occasionally With a Spatula, Cook Together For About 5-8 Minutes.

    7
    Done

    Remove from the Pan and Let Cool.

    8
    Done

    Drain the Potatoes That Have Been Cooking in the Water and Mash Them (using a Potato Ricer).

    9
    Done

    Mix Together With the Remaining 125 Grams of Butter, the Flour, and Some Salt & Pepper, Kneading Together to Make a Dough.

    10
    Done

    Using the Wrapper from Your Butter, Grease a Large Rectangular Rimmed Baking Tin About 32 X 39 Cm in Size (or Use a Rimmed Cookie Sheet) and Then Dust Pan With Breadcrumbs (if You Already Tossed Your Wrapper, Just Grease the Pan With a Little Butter or Oil).

    11
    Done

    Press Out the Potato Dough Evenly to Form a Crust in the Pan.

    12
    Done

    Strip the Rosemary Leaves from Their Stems and Chop Them.

    13
    Done

    Whisk Together the Eggs, Rosemary, Garlic, Sour Cream, Caraway Seeds (optional), and Combine With the Shredded Potato Mixture.

    14
    Done

    Season With Salt& Pepper to Taste.

    15
    Done

    Spread This Mixture on Top of the Potato Pastry.

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    Hazel Baker

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