Oberpfälzer Pfannendotsch

Summary

Prep Time	20 mins
Cook Time	40 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

3 tablespoon clarified butter and lard
0.5 teaspoon ½ salt
1 kg potato (s) and pinch dumpling aid, alternatively a squirt lemon juice
2 egg (s)
1 pinch (s) nutmeg
50 g butter

Instructions

Melt about 2 tablespoons of clarified butter and lard in a large pan or a baking sheet (this requires more than 1 kg of potato), let it run evenly over the floor and let it cool down again. Be careful, the lard must have solidified again.
Grate or finely grate around 1 kg of potato. Add a strong pinch of salt, some nutmeg and a pinch of dumpling aid. Put everything in a colander to drain. After about 20 minutes, mix with 2 eggs and add the starch from the drained water again.
Now spread the mixture about 1.5 cm thick in the puree or on the baking sheet. Pour the butter flakes over it, especially on the edge.
Bake in the oven preheated to 200 ° C for a good 20 minutes until the first brown spots appear on the surface. Then take the puree out of the tube and cut the pan into pieces of about the same size and turn these pieces in the puree, top with flakes of butter, especially around the edges, so that they become crispy. When turning, make sure that as little mass as possible sticks to the ground. Then put the pan in the oven for another 10 minutes.
We like sauerkraut and sausages with it. There should also be people who eat applesauce with it. When I was a child, my mother had a hearty soup with it, e.g., pea soup is enough.
Alternatively, after turning, you can distribute 2 whisked eggs evenly on the pan and let them set in the oven. A hearty leaf salad goes well with it.
I use the same basic recipe for the dough for the classic Oberpfälzer Dotsch (potato pancake). For baking, however, significantly more fat is burned, which should then be dabbed off with kitchen paper if necessary.