Berta’s East Prussian Potato Pancakes - Feed an Army!
Berta’s East Prussian Potato Pancakes - Feed an Army!
with wurst, Sour Cream & Pan-Fried Apple Slices
(Serves 4– 5 – never any leftovers)
Ingredients
- 1 kg (2¼ lbs) starchy potatoes
- 1 medium onion
- 2 eggs
- 2–3 Tbsp flour, potato or corn starch
- 1 tsp salt · pepper · pinch of nutmeg
For frying the pancakes
- Lard or clarified butter (be generous!)
Toppings
- 4–6 bratwurst or smoked Mettwurst, sliced
- 250 g (1 cup) thick sour cream or Schmand
- 2 firm, tart apples (Granny Smith, Boskop, or Elstar)
- 1 Tbsp butter
- 1 tsp sugar (optional, but nice)
- Fresh chives or dill
On the table
- Big bowl of Senfgurken (spicy mustard pickles)
- Dark rye bread & butter · cold beer or cider
Method
- Grate potatoes, squeeze dry in a towel. Mix with finely grated onion, eggs, flour, salt, pepper, nutmeg.
- Fry spoonfuls in hot lard till deep golden & crispy. Keep warm.
- In the same or a second pan, lightly brown the wurst slices. Keep warm with the pancakes already done as you fry the rest.
- Pan-fried apples (the proper Berta upgrade): Core apples and cut into 3–4 mm (⅛-inch) slices. Melt 1 Tbsp butter in the pan, add apple slices in a single layer. Sprinkle with a tiny pinch of salt and (if you like) 1 tsp sugar. Fry 1–2 minutes per side until golden and just tender but still holding shape. They should smell like heaven. Add nutmeg or clove to your liking.
- Assemble: Stack 3–4 hot pancakes per plate → scatter warm bratwurst pieces → big dollop of cold sour cream → layer warm pan-fried apple slices on top like roof tiles → sprinkle with chives.
Serve at once with the Senfgurken bowl in the middle. Loud happy eating required.
Eat hearty, my dears!
♡ Berta
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