Kartoffelschmarrn - Fried Potato Bits from Austria

106 47


A great way to use up cooked potatoes is to make fried potatoes out of them. In addition to Bratkartoffeln, which everyone know, Kartoffelschmarrn is popular in southern Bavaria and Austria. Also known as Kartoffelwirler or Bröselbart, the riced potatoes are mixed with flour and salt and browned in plenty of oil. They are pulled apart as they cook to make the Schmarrn, similar to Kaiserschmarrn, an Austrian dessert.

See Also

German Potato Noodles - Badische Schupfnudeln

Kartoffelpuffer - Recipe for Raw Potato Pancakes

Baked Potatoes with Quark

Ingredients
  • 1 1/2 lb. potatoes
  • 1 1/3 c. flour
  • Salt
  • Nutmeg (optional)
  • 1/4 c. butter
  • 1/4 c. oil

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


  • Total Time: 40 minutes
  • Yield: Serves 4 - 6


Preparation

Cook the potatoes, either in their jackets or as if you were making mashed potatoes. Peel and place in a potato ricer or food mill and press into a bowl.

Rub the flour, salt and nutmeg, if you wish, into the potatoes until a dry, crumbly dough is formed.

Heat half the oil in a pan and fry the potato dough in it until browned. Use a spatula to break it into little bits as you do so. Add more oil as necessary.

Serve hot with green salad, cooked cabbage, sauerkraut, Savoy cabbage or cooked rutabaga. Kartoffelschmarrn is a classic side dish to "Tafelspitz" and "Apfelkren".

You can also chop an onion and brown it along with the "Schmarrn."

Subscribe to our newsletter
Sign up here to get the latest news, updates and special offers delivered directly to your inbox.
You can unsubscribe at any time

Leave A Reply

Your email address will not be published.