Summary

Ingredients

• 750 g potato (s), floury or predominantly waxy
• 1 onion (s)
• 2 egg yolks, (use the egg white otherwise)
• Salt, (rather more than too little)
• 4 tablespoon clarified butter
• Nutmeg, freshly grated
• possibly herbs, fresh to taste

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Instructions

1. Peel the potatoes, wash them and grate them finely with the cleaned onion, DO NOT grate them - they are potato pancakes. Put the dough in a fine sieve, hang it over a bowl and let it drain well (it is best to cover it with foil, then the potatoes will not turn brown, although the discoloration is completely tasteless). Pour away the water, add the settled potato starch back to the dough. Add the egg yolks, season with plenty of salt and season with nutmeg and possibly chopped herbs.
2. (You don`t usually need flour if you let the potatoes drain well.)
3. Melt the clarified butter and bake approx. 12-14 potato pancakes the size of a beer cover over a medium heat. Turn only once if possible.
4. We like it more hearty and eat the Rievkoche with salmon and sour cream or just solo. Also with apple compote. They also taste good lukewarm as an amuse (baked in mini format, of course), topped with a slice of steamed apple and a slice of black pudding.
5. Many also like them with turnip tops, black bread there are tons of variations.
6. Depending on the occasion and further use, it tastes good to add fresh herbs such as marjoram or chives to the dough.