This recipe is a rich and delicious breakfast or brunch dish that will impress your friends and family. The griddle cakes are a great way to use up leftover mashed potatoes, but you can also make them from scratch if you prefer. The griddle cakes can be served with eggs and bacon, or as a side dish for meatloaf or roast pork. The griddle cakes are also delicious with fruit or jam on top of them.
German Potato Griddle Cakes are a favorite in the Midwest and South of the United States. They are usually served with sauerkraut, but they can also be served with applesauce or syrup. The griddle cakes are made with mashed potatoes and a little bit of flour and milk, which gives them their soft texture and sweet taste.
German Potato Griddle
The classic German Potato Griddle is simple and straightforward to prepare. These golden fritters are budget-friendly and ready in 30 minutes, crispy on the exterior and pleasantly soft on the inside.
Ingredients
- 1 cup Chopped onions
- 1½ gal Boiling water
- 2 lbs. White dehydrated sliced potatoes
- 1½ qt Milk
- 2 cup Egg
- 1¾ cup Flour
- 4 tbsp Salt
- ½ tbsp Black pepper
- ¼ tbsp Ground nutmeg
- ¼ tbsp Ground thyme
- ½ cup Shortening
- 3 cup Sour cream
Instructions
- Add potatoes and onions to boiling water. Bring to a boil; simmer 15 minutes or until soft but not mushy. DO NOT OVERCOOK. Drain immediately or mixture will be too moist.
- Beat potato and onion mixture in mixer bowl at medium speed 2 minutes.
- Add milk and eggs to potato mixture; blend at low speed 1 minute.
- Add flour, salt, pepper, nutmeg, thyme and melted shortening or salad oil to mixture; blend at low speed 2 minutes.
- Drop 1/4 cup, or one No.16 scoop batter onto lightly greased 375 F. griddle. Cook until well browned, about 2-1/2 to 3 minutes on each side.
- Serve with 1 tablespoon sour cream. CCP: Hold for service at 140 F. or higher.