Potato Spaghetti – Thalers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 potato (s), if possible floury
- 2 egg (s), for very large ones, 1
- 1 tablespoon potato starch, about
- 1 medium onion (s)
- some clarified butter
- salt
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and the onion and cut into spaghetti with a vegetable spaghetti cutter on the medium setting. Mix with the beaten eggs (depending on the potato and egg size, one might be enough) and season.
- Melt the clarified butter in a non-stick pan over medium heat and pour the spaghetti mixture evenly into the pan. Fry slowly on medium to rather low heat (on my induction field position 6, then switch back to 5) until the mixture stagnates and turns golden yellow at the bottom.
- Then turn (best to swirl through the air) and slowly fry and brown the top. Turn it one or two more times, then slide it onto a plate. Cut into pieces of cake and serve.
- Tastes hot and also lukewarm. A few smaller pieces of cake are a tasty and attractive side dish, half a thaler is a simple, small, complete meal.
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