R sti Swiss potato cake (eight techniques tested)
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Date: 2022-06-03
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Comments and reviews: 10
Visiorary
I was waiting to see you do the mashed potato version. lol My mom always used russets. She made Latkes more or less. Pan fried in oil. Sometimes with leftover mashed potatoes. Sometimes with a mix of fresh grate with mashed for binding. More surface means more crispy! Love them taters! She called them Jew Potatoes and I can't fault her. She didn't hate Mel Brooks or Ann Landers or Dinah Shore or Leonard Nimoy. If you go to a Synagogue at Chanukah and be nice and polite to folks, they will feed you! You might ought to bring some Hot Sauce but the Latkes will be there and lots of sour cream! If you mix in a small amount of onion making the mashed mixed version it is super awesome! Oh, and they can be sandwich sized! Add some black pepper and good old German Mayo! YUM!
[Edited to add YUM! ]
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I was waiting to see you do the mashed potato version. lol My mom always used russets. She made Latkes more or less. Pan fried in oil. Sometimes with leftover mashed potatoes. Sometimes with a mix of fresh grate with mashed for binding. More surface means more crispy! Love them taters! She called them Jew Potatoes and I can't fault her. She didn't hate Mel Brooks or Ann Landers or Dinah Shore or Leonard Nimoy. If you go to a Synagogue at Chanukah and be nice and polite to folks, they will feed you! You might ought to bring some Hot Sauce but the Latkes will be there and lots of sour cream! If you mix in a small amount of onion making the mashed mixed version it is super awesome! Oh, and they can be sandwich sized! Add some black pepper and good old German Mayo! YUM!
[Edited to add YUM! ]
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Kevin
As a german, some things grandmas and me do different:
Renderd pork fat with crispy bits.
Buy a big block of pork fat, we call it fetten speck, leave it i the freezer and slice super thin, like 2mm cubes. All in a pot, render most if the fat, then add that to the pan, let the pieces crisp up and add potatos.
I also season with a light dust of either pommes salz, a salt beld for frenchfries, or with pepper and garlic powder, my grandma would disagree.
Hetreogeneity, littel super crispy slightly mushy pork flavored aroma bombs.
But use less salt, the pork fat is very salty most of the time.
If you do try it tell me what you think!
We also like to fry our eggs in the rendered pork fat, the crispy bits are amazing when integrated i to a frey egg!
reply
As a german, some things grandmas and me do different:
Renderd pork fat with crispy bits.
Buy a big block of pork fat, we call it fetten speck, leave it i the freezer and slice super thin, like 2mm cubes. All in a pot, render most if the fat, then add that to the pan, let the pieces crisp up and add potatos.
I also season with a light dust of either pommes salz, a salt beld for frenchfries, or with pepper and garlic powder, my grandma would disagree.
Hetreogeneity, littel super crispy slightly mushy pork flavored aroma bombs.
But use less salt, the pork fat is very salty most of the time.
If you do try it tell me what you think!
We also like to fry our eggs in the rendered pork fat, the crispy bits are amazing when integrated i to a frey egg!
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AngryPotato
In Poland we also add egg and grated onion - and these would be our traditional potato pancakes. Usually made with 'mealy' potatoes, as these are cheaper and more available, and of course vegetable oil instead of butter, as it's much more affordable. Might be prepared with minimal amount of oil on a flat cast-iron surface (it was popular in old kitchen stoves) instead of frying.
I like to mix potatoes with other vegetables (carrot, parsnip, courgette, sweet potato, beetroot, some herbs (mainly parsley) and nuts (walnut, almond) for more flavours and textures inside. Just be careful not to make them too sweet with excessive amount of carrots or beetroots.
reply
In Poland we also add egg and grated onion - and these would be our traditional potato pancakes. Usually made with 'mealy' potatoes, as these are cheaper and more available, and of course vegetable oil instead of butter, as it's much more affordable. Might be prepared with minimal amount of oil on a flat cast-iron surface (it was popular in old kitchen stoves) instead of frying.
I like to mix potatoes with other vegetables (carrot, parsnip, courgette, sweet potato, beetroot, some herbs (mainly parsley) and nuts (walnut, almond) for more flavours and textures inside. Just be careful not to make them too sweet with excessive amount of carrots or beetroots.
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Nikki
These look like giant hash browns and I'm all for it. Also, if you ever continue the saga of pizza videos, I'd love to see a breakfast pizza. I'm going through a breakfast pizza phase and keep wondering how you'd make a breakfast pizza without the eggs making it too soggy. I have to limit the eggs, but it doesn't really taste like breakfast.
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These look like giant hash browns and I'm all for it. Also, if you ever continue the saga of pizza videos, I'd love to see a breakfast pizza. I'm going through a breakfast pizza phase and keep wondering how you'd make a breakfast pizza without the eggs making it too soggy. I have to limit the eggs, but it doesn't really taste like breakfast.
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reginickneo
Adam! The skin of all thoes vegatables supposed to contain all of the chemicals in higher conventration, which they use to e. g. kill the insects.
It is advised to peel veggies and fruits, if fhey are not organic or bio as it is said here in the EU.
Btw, you could make a video of this topic!
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Adam! The skin of all thoes vegatables supposed to contain all of the chemicals in higher conventration, which they use to e. g. kill the insects.
It is advised to peel veggies and fruits, if fhey are not organic or bio as it is said here in the EU.
Btw, you could make a video of this topic!
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Dennis
As a swiss person, you should put an sunny side up egg on it with bacon. i eat that as a breakfast, or go one further and grate some Onions and cheese into it, but be careful the cheese might stick to the pan. The turning methods are turning it with a plate put on top or pros toss it up like a pancake
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As a swiss person, you should put an sunny side up egg on it with bacon. i eat that as a breakfast, or go one further and grate some Onions and cheese into it, but be careful the cheese might stick to the pan. The turning methods are turning it with a plate put on top or pros toss it up like a pancake
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Thex2thaz
The first and only time I ve seen this here in the US is in NYC. They have a pre-packaged one in the store that s just heavy as hell on the oil. Really delicious though. The package is in German, had no idea it was traditionally from Switzerland.
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The first and only time I ve seen this here in the US is in NYC. They have a pre-packaged one in the store that s just heavy as hell on the oil. Really delicious though. The package is in German, had no idea it was traditionally from Switzerland.
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Triple
Awesome video! I'm from Germany so this feels like you're explaining a local recipe which is cool. I've seen some recipes with egg. Maybe that's something to consider? Especially with rinsed potatoes it might help with binding the shreds together.
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Awesome video! I'm from Germany so this feels like you're explaining a local recipe which is cool. I've seen some recipes with egg. Maybe that's something to consider? Especially with rinsed potatoes it might help with binding the shreds together.
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Kurocoon
It's very similar to Reiberdatschi/Kartoffelpuffer we eat in Germany (I think it's mainly a Bavarian thing tho. But Reiberdatschi is smaller, like a pancake and not as cakey because they are also thinner and always have egg(s) in them too.
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It's very similar to Reiberdatschi/Kartoffelpuffer we eat in Germany (I think it's mainly a Bavarian thing tho. But Reiberdatschi is smaller, like a pancake and not as cakey because they are also thinner and always have egg(s) in them too.
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Quastor
If you eat a lot of potatoes do not eat all of the skin every now and then is fine but especially potato peels absorb nitrate from dung/fertilizer and in large quantities it s not healthy. Eating Carrot with skin would be better
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If you eat a lot of potatoes do not eat all of the skin every now and then is fine but especially potato peels absorb nitrate from dung/fertilizer and in large quantities it s not healthy. Eating Carrot with skin would be better
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