Kartoffelkratzet - Kartoffelschmarren Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Potatoes, cooked in their jackets, and peeled, (a
Generous lb),
2: Eggs,
1 tbsp: Sour cream or milk,
3 tbsp: Flour,
1 dash: Salt,
1 tbsp: Sugar,
100 gram: Lard, 1/2 cup less 1 Tbsp
Directions:
From grandmothers 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: DSCHWAEBISCH KUCHE by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp