Recipe - Kartoffelkratzet - Kartoffelschmarren

500 g Potatoes, cooked in their
jackets, and peeled (a
Generous lb)
2 Eggs
1 tablespoon Sour cream or milk
3 tablespoon Flour
1 ds Salt
1 tablespoon Sugar
100 g Lard (One half cup less 1 Tbsp)

From grandmother's more thrifty times; rarely encountered today.

Grate the potatoes, then combine with the other ingredients to a viscous
mixture. Fry the potato mixture in the hot lard.

This used to be served with rhubarb.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini