German Potato Cake Recipe
A crispy, golden German Potato Cake made with grated russet potatoes, egg, and simple seasonings. Pan-fried to perfection for a hearty and satisfying dish.
Equipment
- Cast iron skillet or heavy pan
- Box grater
- Kitchen Towel
- Wide spatula
Ingredients
- 3 cups russet potatoes, peeled and finely grated about 500g
- 1 large egg
- 3 tablespoons all-purpose flour
- 1 small onion, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 strips bacon, cooked and crumbled optional
- 2 tablespoons neutral oil or clarified butter for frying
Instructions
- Grate the potatoes and place in a clean kitchen towel. Squeeze firmly to remove as much moisture as possible.
- Combine drained potato, egg, flour, grated onion, salt, pepper, and nutmeg in a large bowl. Mix until evenly combined.
- Fold in crumbled bacon if using.
- Heat oil in a heavy skillet over medium-high heat until shimmering.
- Press the potato mixture evenly into the pan, about 1 inch thick. Smooth the edges.
- Cook undisturbed for 8 to 10 minutes until the bottom is deeply golden and crispy.
- Flip carefully using a wide spatula or plate-flip method. Cook the second side for 7 to 9 minutes.
- Transfer to a wire rack or paper towel briefly, then slice and serve.
Notes
- Squeeze potatoes very dry for the crispiest result.
- Salt the mixture just before cooking to avoid extra moisture.
- Use russet or Yukon Gold potatoes only.
- Cook two smaller cakes instead of one large thick one for even cooking.