Fastnacht Kartoffel Kuchen Potato Cake Recipes

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

NANA'S FASTNACHTS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
• In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
• Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
• Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
• Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

GERMAN SAVORY POTATO CAKE (KARTOFFELKUCHEN)

Steps:

• 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.

FASTNACHT KARTOFFEL KUCHEN - POTATO CAKE

Steps:

• Boil potatoes in enough water to cover.
• Drain, saving potato water.
• Msh potatoes and beat well.
• Measure potato water and add enough more to make 1 1/2 pints.
• Combine with remaining ingredients, including potatoes, using enough flour to make a rather stiff batter.
• Cover and let rise in a warm place until morning.
• Knead, adding as much flour as is necessary to make a stiff dough.
• Let rise again until doubled.
• Spread on well-greased pans and let rise again until light (about 1 1/4 hours).
• Brush melted butter on top.
• Mix all the streusel ingredients together until very crumby.
• Sprinkle cakes with streusel.
• Bake at 400F until golden (about 20 minutes).

FASTNACHTS (POTATO DOUGHNUTS) RECIPE - (3/5)

Steps:

• Beat mashed potatoes, shortening, eggs, and milk. Sift dry ingredients together and add to mixture. Dough should be soft yet firm enough to roll. Separate dough into two parts and roll each to ¾-inch thickness. Cut with doughnut cutter, and cook in deep fat (356°) to golden brown. Drain on absorbent paper. Dust with powdered sugar or sugar and cinnamon mixture.