Potthucke - German Potato Pancake

Ingredients

• 4 large potatoes, peeled and grated (800g) 4 large potatoes, peeled and grated (800g)
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 4 slices of bacon, cooked and crumbled 4 slices of bacon, cooked and crumbled
• 2 tablespoons all-purpose flour (30g) 2 tablespoons all-purpose flour (30g)
• 2 eggs, beaten 2 eggs, beaten
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, chopped onion, crumbled bacon, flour, beaten eggs, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat a generous amount of vegetable oil in a large skillet over medium heat.
3. 3.
   Take a handful of the potato mixture and shape it into a pancake, about 1/2 inch thick. Place it carefully into the hot skillet.
4. 4.
   Cook the pancake for about 4-5 minutes on each side, or until golden brown and crispy. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
5. 5.
   Once cooked, transfer the Potthucke to a paper towel-lined plate to remove any excess oil.
6. 6.
   Serve the Potthucke hot, either as a main course or as a side dish. It pairs well with sour cream or applesauce.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes to achieve a crispy texture.
• Bacon — Cook the bacon until crispy before crumbling it into the potato mixture for added flavor and texture.
• Eggs — Beat the eggs well to ensure even distribution throughout the potato mixture.

Tips & Tricks

• For a vegetarian version, omit the bacon and add some smoked paprika for a smoky flavor.
• Serve the Potthucke with a dollop of sour cream or a side of homemade applesauce for a delightful contrast of flavors.
• Experiment with different herbs and spices such as thyme, rosemary, or paprika to add your own twist to the recipe.
• Make sure the skillet is hot enough before adding the potato mixture to achieve a crispy crust.
• Leftover Potthucke can be reheated in a toaster or oven for a quick and delicious breakfast.

Serving advice

Serve the Potthucke hot, either as a main course accompanied by a fresh green salad or as a side dish alongside roasted meats or sausages.

Presentation advice

Garnish the Potthucke with a sprinkle of fresh chopped parsley or chives to add a pop of color and freshness to the dish. Serve it on a platter or individual plates for an appetizing presentation.