Reibekuchen

Summary

Ingredients

• 1 kg potato (s), mainly waxy
• 1 onion (s)
• 1 egg (s)
• 1 tablespoon wheat flour
• 1 teaspoon, heaped salt
• some pepper
• 1 pinch nutmeg
• Fat, for frying

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Instructions

1. First you have to peel the uncooked potatoes. Then rub them, preferably in a food processor with the medium-sized slice, so that there is no porridge, but fine potato strips. Then you have to pour off the potato juice. To make it go faster, you can press the grated potatoes. However, do not squeeze the potatoes completely, just press them hand-tight.
2. You can rub the onion directly afterwards with the grater (or cut it into small cubes by hand, but it is more time-consuming). Now you add the salt, pepper and nutmeg and mix the whole thing properly. If you think that there is still too much potato juice in the batter, you can pour some more. Then you add the egg and mix it again thoroughly. At the end you add the flour (for binding) so that the dough does not fall apart during frying. Mix the entire dough thoroughly again.
3. Then put the dough in portions (approx. 0.5-1 cm thick) in the pan and fry in oil on both sides until golden brown.
4. When the dough stands, potato juice forms again. But it doesn`t matter, it can stay inside.
5. I recommend simply roasting 1-2 times on a trial basis and then adding salt again if necessary.
6. You can then put a fried egg on the potato pancake or spread applesauce. And underneath, if you like it, a slice of bread.

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