Rhineland Schnippelkuchen


Rating: 2.8571 / 5.00 (7 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:













Instructions:

Remove the skin from the potatoes and grate them on the coarse side of a raw vegetable grater. Then fold in eggs and flour and season with salt, pepper and nutmeg.

Heat oil, sauté onion and bacon in it. Add the potato mixture, mix thoroughly, smooth the surface and fry the bottom of the flapjack over medium heat for a few minutes.

Cover the frying pan with a lid and roast the potatoes for about 10 min.

Now carefully loosen the bottom side with a baking scoop and turn the cake to the other side using the lid or a flat plate. If necessary, add a little more fat and roast the other side until crispy brown.

Serve with: green sauerkraut, apple puree, lettuce of your choice.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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