Description
German Potato Cake, also known as Potthucke, is a traditional crispy potato pancake from Germany. Made with grated potatoes and onions mixed with butter, flour, and seasonings, it is pan-fried to golden perfection and garnished with fresh parsley. This savory side dish pairs wonderfully with sausages or smoked meats, offering a hearty and comforting addition to any meal.
Ingredients
Scale
Potato Cake
- 2 pounds potatoes, peeled and grated
- 1 medium onion, grated
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil for frying
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Drain the Potatoes: Place the grated potatoes in a clean kitchen towel and squeeze out the excess moisture thoroughly to ensure the cake holds together well during cooking.
- Mix Ingredients: In a large bowl, combine the grated potatoes, grated onion, melted butter, salt, black pepper, optional ground nutmeg, and all-purpose flour. Mix until a sticky dough forms.
- Heat Oil: Heat the vegetable oil in a large skillet over medium heat, ensuring it is hot enough for frying but not smoking.
- Form the Cake: Press the potato mixture evenly into the skillet to form a round cake approximately 1/2 inch thick.
- Cook First Side: Fry the cake for 10 to 12 minutes on one side, until it becomes golden brown and crispy.
- Flip the Cake: Carefully flip the potato cake using a large spatula or plate to avoid breaking it, and cook the other side for another 10 to 12 minutes until golden brown and cooked through.
- Serve: Remove the cooked cake from the skillet and place it on a cutting board. Slice into wedges, garnish with chopped fresh parsley, and serve warm.
Notes
- You can add cooked bacon bits or sautéed mushrooms to the mixture for extra flavor.
- Potthucke is traditionally served as a side dish with sausages or smoked meats.
- Leftovers can be reheated in a skillet for a few minutes to restore crispiness.
