Erzgebirge Potato Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury boilin
- 2 tablespoon potato flour
- 2 medium egg (s)
- salt
- Nutmeg, freshly grated
- Pepper (perfect: white Kampot pepper)
- 150 g ham (Tyrolean), finely diced
- 4 tablespoon shallot (s), finely chopped
- 2 tablespoon parsley, smooth, finely chopped
- 2 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins, peel them, press them through a potato / spaetzle press and allow to cool. Then knead with eggs, potato flour and spices to form a smooth dough.
- Let out the ham cubes slowly, then sweat the shallots in them until golden. Let cool and mix in parsley.
- Cover aluminum foil with cling film and roll out the potato dough with a moistened rolling pin into a rectangle 1 cm thick. Spread the ham mixture on top and twist everything into a roll, wrap tightly in the foil and twist the ends together like a candy. Let simmer in gently simmering water for 20 minutes.
- Cut the cooked potato wraps into slices of approx. 4 cm and fry them in hot clarified butter until golden.
- Serve as a main course with a mixed salad or as a side dish to meat dishes with sauce.
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