Vegan German Potato Pancakes Or Kartoffelpuffer Recipes

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KARTOFFELPUFFER (GERMAN POTATO PANCAKES) #SP5



Kartoffelpuffer (German Potato Pancakes) #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Simply Potatoes has made the preparation of a childhood favorite a snap, usually served with pork or veal dinner In Germany or as my adaption for a weekend breakfast as in attached picture... Traditional German Potato Pancakes were always served plain with Applesauce or with pork or veal dishes.

Provided by rexmudd_12095219

Categories     Breakfast

Time 25m

Yield 4 Pancakes, 4 serving(s)

Number Of Ingredients 6

10 ounces fresh Simply Potatoes® Shredded Hash Browns
1/2 medium onion
2 eggs, whisked with
salt & pepper
1 tablespoon flour
1/2 teaspoon garlic powder

Steps:

  • Grate the onion on the large section of a box grater into a bowl to retain the onion juice.
  • Add the Simply Potato hash browns, Mix in the eggs, sprinkle 1 Tablespoon Flour and 1/2 Teaspoon Garlic Powder.
  • Drop 1 Heaping tablespoon Hash browns into medium hot skillet with 8 tablespoons of oil. Spread outward to create a cake about only 1/16" thickness-do not crowd skillet. Crisp the bottom about 3 minutes, flip and cook about 2 minutes.
  • Drain on paper towel; keep warm on wire rack in warm oven as you cook additional batches.

GERMAN POTATO PANCAKES - KARTOFFELPUFFER



German Potato Pancakes - Kartoffelpuffer image

Posting for ZWT 6 for Germany. Recipe states: German potato pancakes are a real treat and something Germans miss when they move away. Eating freshly made potato pancakes with applesauce in the out-of-doors at a weekly market or carnival is a wonderful way to do indulge. Now, you can also make them at home with this simple recipe for potato pancakes.

Provided by diner524

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb potato (about 2 medium or 3 small Russets or other starchy potato)
1/2 onion
3/4-1 teaspoon salt (start with a lower amount, you can add salt at the table)
ground pepper
freshly ground nutmeg (optional and to taste)
1 egg
oil (for frying)

Steps:

  • Peel and grate potatoes (or use frozen or refrigerated hashbrowns). Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.
  • Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.
  • Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.
  • Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.

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