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.
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Baked Potatoes with Quark
- 1 1/2 lb. potatoes
- 1 1/3 c. flour
- 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
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."