Bavarian Potato Ore
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury cooking
- 180 g flour
- 2 large egg (s)
- 80 g clarified butter
- salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water. Press the cooked potatoes through the potato press while they are still hot. To let it cool down.
- Preheat the oven to 200 ° C top / bottom heat.
- Salt the squeezed potatoes (I use at least a good tablespoon of salt), sprinkle with the flour, add the eggs and mix everything loosely.
- Heat the clarified butter in an ovenproof pan and fry the potato mixture briefly so that a light crust forms. Mix in between times with a spatula and chop up.
- Bake the seared Sterz in the oven for about 1 hour, mixing it with the spatula every now and then. In the end it should be golden yellow and crumbly.
- We prefer applesauce, stewed plums or other sweet compotes as a side dish. You can also serve it hearty with sauerkraut or green salad.
- The recipe is actually designed for 4 people, but we often only manage the portion with three people. If you want to be on the safe side, simply take a little more of all the ingredients, this recipe is not that precise.
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