Description
A comforting savory German potato cake with crispy edges and a creamy interior, perfect for family gatherings.
Ingredients
- 2 cups Russet potatoes or Yukon Gold, peeled and grated
- 4 oz bacon or a vegetarian substitute
- 1 cup onions (red recommended), chopped
- 1/2 cup cream or milk/dairy-free alternative
- 2 eggs or flaxseed meal for a vegan option
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (freshly ground recommended)
- 1 tsp thyme (or substitute with rosemary)
- 1/4 tsp nutmeg (preferably freshly grated)
- 1 cup diced smoked sausage (optional, for heartiness)
- 1 cup grated zucchini or carrots (for added nutrition)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your potatoes by peeling and grating them into a bowl.
- If using bacon, cook it in a pan until crispy. Once cooked, set it aside, reserving some fat in the pan.
- Add the grated potatoes and chopped onions into a large mixing bowl.
- Stir in the cooked bacon, cream, and eggs. For a vegan option, mix in flaxseed meal.
- Season the mixture with salt, black pepper, thyme, and nutmeg.
- Incorporate diced smoked sausage and the grated zucchini or carrots. Mix until well combined.
- Grease a baking dish with the reserved bacon fat or oil.
- Spread the mixture evenly in the dish and smooth the top.
- Bake in the preheated oven for about 45 minutes or until golden brown and crispy on the edges.
- Remove from the oven, let it cool slightly, then slice and serve.
Notes
Grate potatoes just before using to prevent oxidation and ensure freshness.