Potthucke German Potato Cake
A hearty and versatile German potato cake combining the earthy flavors of potatoes and onions with crispy bacon.
Ingredients
Main Ingredients
- 2 cups grated potatoes Soaked in cold water for 10 minutes before draining.
- 1 cup grated onions
- ½ cup cooked bacon, chopped Can be substituted with sautéed mushrooms for a vegetarian option.
- 2 large eggs Flaxseed meal with water as a substitute for vegan option.
- ¼ cup flour Use gluten-free flour for a gluten-free option.
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons oil for frying
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 remove excess starch.
- Drain the grated potatoes and onions in a fine mesh strainer or cheesecloth to remove moisture.
- Transfer the drained mixture back into the bowl.
Mixing Ingredients
- Add chopped bacon, eggs, flour, salt, and pepper to the potato and onion mixture.
- Mix everything together until well combined.
Cooking
- Heat a frying pan over medium heat and add oil until shimmering.
- Form small patties (about 3 inches in diameter) from the mixture.
- Carefully place the cakes in the hot oil and fry for about 5 minutes on each side until golden brown and crispy.
- Transfer cooked cakes to a plate lined with paper towels to drain excess oil.
- Keep warm in a preheated oven set to low heat while frying remaining batches.
- Serve immediately with optional toppings.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in an oven at 350°F for the best results.