Kerschdscher

Summary

Ingredients

• 1 kg potato (s)
• 1 tablespoon lard
• 1 small onion (s)
• 100 g jerky meat, possibly
• 1 pinch (s) salt
• 1 pinch (s) pepper

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes and cut into even cubes of approx. 1 cm, then wash them thoroughly and pat dry with a clean kitchen towel.
2. In a large cast iron pan (but a coated one is also possible), drain the lard and add the dried potato cubes to the hot lard. Salt, pepper and fry vigorously on all sides until they get nice brown crumbs (Kerschdscher). Now put a lid on the pan and fry the Kerschdscher over a low heat until it is done.
3. Cook for the last 5 minutes without a lid so that they become crispy.
4. Season again with salt and pepper before serving.
5. So much for the basic recipe. I always add a finely diced onion to the potatoes about 5 minutes before the end of the cooking time. It is important that this only happens at the very end, otherwise the onions will burn and the dish will turn out bitter. The onion cubes are welcome to brown a little. And if you like it even more hearty, you can add finely diced jerky meat with the onion.
6. The Kerschdscher are a popular Saarland side dish for bed ibex salad, chive salad, beef salad or lamb`s lettuce. We are also happy to eat them with meatballs, boiled beef, roasted Lyoner or Boudin.

Also Like