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🍽️ Crispy Potato Pancakes with Bratwursts

871 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• 1 carrot
• 1 shallot
• 1 egg
• 1 tbsp freshly chopped parsley
• 1 tbsp potato starch (depending on the potato variety)
• 50 g grated hard cheese (e.g. Emmental)
• salt
• pepper (from the mill)
• nutmeg
• vegetable oil (for frying)
• 8 fried sausages (depending on size)
• 4 tomatoes
• parsley (for garnish)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Peel the cooked potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the pressed potatoes steam off briefly to cool down.
6. 6. Peel the carrot.
7. 7. Grate the carrot finely.
8. 8. Peel the shallot.
9. 9. Mince the shallot very finely.
10. 10. Add the grated carrot and chopped shallot to the potatoes.
11. 11. Add the egg.
12. 12. Add the chopped parsley.
13. 13. Sprinkle the starch over the mixture.
14. 14. Add the cheese.
15. 15. Season the mixture with salt.
16. 16. Season the mixture with pepper.
17. 17. Season the mixture with nutmeg.
18. 18. Mix all ingredients into a moldable mass.
19. 19. Shape square pancakes from the potato mixture.
20. 20. Heat oil in a non-stick pan.
21. 21. Fry the pancakes in batches in the hot oil.
22. 22. Fry the pancakes on both sides until golden brown.
23. 23. Turn the pancakes occasionally while frying.
24. 24. Fry the pancakes for 6 to 8 minutes.
25. 25. Keep the finished pancakes warm until serving.
26. 26. Fry the bratwursts in hot oil until browned all over.
27. 27. Wash the tomatoes.
28. 28. Halve the tomatoes.
29. 29. Sear the tomatoes briefly on the cut side.
30. 30. Serve the bratwursts on the potato bread.
31. 31. Drizzle some frying oil over the bratwursts.
32. 32. Place the seared tomatoes alongside.
33. 33. Garnish the dish with fresh parsley.

Nutrition per serving

• kcal: 871
• Protein: 35 g · Fett/Fat: 64 g · Carbs: 39 g