Zupf – Zamette Housewife Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg potato (s)
- 80 g flour
- 200 g reaves or bacon
- 50 g onion (s)
- a bit salt
- some oil or fat
- Water (salt water)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water. When they are done, pour off, dust with flour and steam a little on a low flame. Then you pound everything right through until there is a firm dough. Add a little salt to taste.
- Put greaves or bacon or fat in a pan and let it rest. Add the onion cut into cubes and fry everything until golden.
- Then pluck the potato mixture and add it to the fat and onion mixture. All of this then has to be swiveled more often. But it shouldn`t be tough. The cracklings make the crispy in the zamette.
- As a side dish, you can serve raw sauerkraut, boiled sauerkraut or thick whisked sour milk.
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