(German Hash Browns)
This Reibekuchen recipe, for a sort of German hash browns or potato pancake, is the one I uncovered that most closely resembled the deliciously crispy and chewy treats served at most winter festivals and Christmas Markets in throughout Germany and Austria. They work well as a side dish, but are commonly served on there own with a side of apple sauce, cranberry sauce, or another fruit preserve.
Be sure to get some of the excess moisture out of the grates potatoes prior to adding the egg and flour, as this helps ensure a crispy crust. If the mixture is to watery, the Reibekuchen will tend to turn out a bit on the floppy side. They will still taste great, but will not have that nice snap to them that I like so much.
Although often served as a finger food at markets and fairs, Reibekuchen are quite greasy, so I would suggest not letting any little ones eat them as finger food anywhere near your nice upholstery.
2 lbs of Potatoes/p>
1 Large Onion
4 Tbsp of Flour
1 tsp Salt
Additonal Salt and Pepper to taste
Finely grate Potatoes and Onion together
Squeeze excess moisture from grated mixture
Lightly beat Eggs
Mix Egg, Flour, and Salt into grated mixture
Heat 3-4 Tbsp of Oil or Fat in skillet to med-high heat
Spoon 1/4 Cup of mixture into skillet and press flat with fork
Fry until edges are dark brown then flip
Fry additional 2-3 minutes
Place fried Reibekuchen on paper towels to drain excess oil
Serve as side dish or alone with Apple Sauce or Berry or Fruit Compote
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