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Kartoffelkratzet - kartoffelschmarren

Yield: 4 servings

Ingredients:

• 500 g Potatoes

Instructions:

cooked in their 3 tb Flour -jackets and peeled (a 1 ds Salt Generous lb) 1 tb Sugar 2 Eggs 100 g Lard (1/2 cup less 1 Tbsp) 1 tb Sour cream or milk 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

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