Potato pancakes or "Reibekuchen" is a special and typical German dish for all occasions. They are very popular during the "Fastnachtszeit" (during German carnival) and in the Rhineland there is always a booth on the fairs selling them fresh from the skillet. If you like potatoes you should try this simple recipe. You can make them as a main dish with lettuce or as a side dish for roasted meat or fried fish.
Ingredients Potato Pancakes
800 g potatoes (Russet)
125ml heavy cream, 60ml milk
optional: 1-2 garlic cloves (optional), 1 bunch parsley, 100 g bacon
salt, white pepper, 2 tbsp flour
2-5 tbsp butter
1/2 tbsp thyme or marjoram, nutmeg
Cooking Instructions Potato Pancakes
- Peel potatoes and boil them in salt water
- Chop onions and garlic
- Wash parsley, dry it and chop it
- Heat cream and milk
- Cut bacon in small cubes and fry them in a big skillet until the fat is melted; add half of the butter and sautee onions and garlic until they show a golden color
- Drain potatoes, let them steam off and mash them; add the milk-cream mix, the flour and eggs, then the bacon, onions, and parsley
- Spice with salt, pepper, nutmeg and herbs
- Heat remaining butter in a non-stick skillet and add about 2 tablespoons of the potato mix
- Fry each side for about 1 minute
Variation: in a bigger pan make the same way 1 or more pancakes (depending on the size of the pan)
- Keep the fried pancakes warm but don't stack them; place them on a plate or baking sheet next to each other.
Serve them on a warm plate with lettuce, bean salad or a fried egg or mashed apples (as a sweet variation).