German Savory Potato Cake Kartoffelkuchen
Discover the comforting elegance of **German Savory Potato Cake (Kartoffelkuchen)**, a golden, crispy delight that brings the best of traditional German flavors to your table. This hearty dish features coarsely grated potatoes, crispy bacon, and aromatic parsley, all bound together with a rich egg and milk mixture, and seasoned with a hint of nutmeg for a warm, earthy touch. Baked to perfection in a buttery breadcrumb-lined pan, the result is a satisfying, sliceable potato cake with a beautifully crisp crust and a tender, flavorful center. Perfect as a side dish or a standalone meal, this easy-to-make Kartoffelkuchen pairs wonderfully with fresh salads or sautéed vegetables, making it a versatile addition to any meal. Whether you're exploring authentic German recipes or seeking a crowd-pleasing comfort food, this dish is sure to impress.
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Recipe Information
Ingredients
- 800 grams Potatoes
- 1 medium Onion
- 150 grams Bacon
- 50 grams All-purpose flour
- 2 large Eggs
- 100 milliliters Milk
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 30 grams Butter
- 30 grams Breadcrumbs
Instructions
Peel the potatoes, then grate them coarsely using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Finely chop the onion and fresh parsley. Set aside.
In a non-stick skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and let it cool slightly, then chop it into small pieces. Reserve the bacon grease for later use.
In a large mixing bowl, combine the grated potatoes, chopped onion, parsley, cooked bacon, and flour.
In a separate bowl, whisk together the eggs and milk. Season with salt, black pepper, and nutmeg, and pour this mixture into the potato mixture. Stir until evenly combined.
Preheat your oven to 190°C (375°F). Grease a 9-inch springform pan or similar baking dish with butter, then sprinkle the breadcrumbs evenly across the bottom for a crisp crust.
Transfer the potato mixture into the prepared pan, spreading it out evenly. Press it down gently to compact the mixture and ensure it bakes evenly.
Dot the top of the potato mixture with small pieces of butter or a drizzle of reserved bacon grease for added richness.
Bake the potato cake in the preheated oven for 50 minutes, or until the top is golden brown and crisp.
Remove the potato cake from the oven and let it cool for 5-10 minutes before slicing and serving.
Serve warm, garnished with additional parsley if desired. Enjoy it as a side dish or a main course with a fresh salad.
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5792 mg | 252% | |
| Total Carbohydrate | 255.9 g | 93% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 24.5 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 399 mg | 31% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5716 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
