German Savory Potato Cake (Kartoffelkuchen)

Recipe by HeatherFeather
READY IN: 1hr 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and wash the potatoes.
  • Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
  • Shred the remaining raw potatoes.
  • Place 50 grams of the butter in a heated pan.
  • Sauté the onion and the ham chunks together in the butter.
  • Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
  • Remove from the pan and let cool.
  • Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
  • Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
  • Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
  • Press out the potato dough evenly to form a crust in the pan.
  • Strip the rosemary leaves from their stems and chop them.
  • Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
  • Season with salt& pepper to taste.
  • Spread this mixture on top of the potato pastry.
  • Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
  • Cool slightly (about 5-10 minutes), then cut into 16 squares.
  • Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.
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