This recipe was created when I actually wanted to make fried potatoes from leftover potatoes, but the potatoes were so crumbled that they were anything but attractive for fried potatoes. But the recipe can certainly also be prepared with larger potato chunks / slices.
These are all rough quantities. Depending on how soft your potatoes are and what taste you have, the information must be adjusted, but that`s not difficult with this dish.
Put the potatoes, preferably still warm, in a bowl and stir lightly with the butter and margarine (doesn`t have to be quite tidy, the heat lets the fat run off). Season to taste with the specified spices as required.
By the way, I always take lemon juice from these little yellow plastic things because freshly squeezed lemon juice often gets bitter when I cook it. I add a lot of lemon juice to this dish, then it tastes very fresh.
If you like, you can stir in 1 egg and a handful of grated cheese. In any case, a pulpy, lumpy mass should result.
Now place small heaps with tablespoons in a pan with hot oil and spread them into thick cakes. Fry until golden brown on both sides.
Unfortunately, sometimes the cakes fall apart. If I want it to be quick, I put the entire mixture in the pan and tear it up like I do with Kaiserschmarren.
The mass also tastes unroasted as a kind of salad.
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