We celebrated my Dad’s birthday on Sunday with his favorite meal of roast pork, potato pancakes – Kartoffelpuffers to be precise – and sauerkraut.
German Potato Pancakes (Kartoffelpuffer) – makes 16
Betty Crocker International Cookbook
4 medium potatoes
2 eggs, beaten
1 small onion, finely chopped
1/4 cup flour
1 t. salt
1/4 butter or oil
Shred enough potatoes to measure 4 cups; drain. Mix potatoes, eggs, onion, flour and salt. Heat 2 T. of fat in skillet on medium heat until hot. Pour in about 1/4 cup batter for each pancake. Flatten each with spatula into pancake about 4 inches in diameter.
Cook pancakes until gold brown, about 2 minutes on each side. Keep warm in oven. Repeat with remaining batter. Add more oil/butter if needed.
Sauté ground chuck with onions and garlic. Drain fat. Add salt, pepper, mushrooms and soup. Simmer, partially covered, stirring occasionally for 15 minutes. Add sour cream, sprinkle with parsley. Serve over rice or noodles.