Homemade Potato Pancakes with Cabbage and Bacon

Name: Homemade Potato Pancakes with Cabbage and Bacon
Prep time: 65 min
Total time: 65 min
Yield: 6
Cuisine: Slovak
Ingredients: 700 g Potatoes; 25 g All-purpose flour; 1/2 ČL Salt; 1 PL Pork Lard; 300 g Sauerkraut; 100 g Smoked bacon; 1 PL Pork Lard; Salt; Ground black pepper

65 min

Medium

6 portions

(5.0 / 5 from 2 votes)

Homemade Potato Pancakes with Cabbage and Bacon

Potato pancakes were one of those dishes that were made when 'there were leftover potatoes from lunch'. But when sauerkraut and crispy bacon were added, no one complained - instead, everyone waited to see who would get the first portion. Grandma baked them on a dry pan and then brushed them with butter - the aroma filled the whole kitchen. And when I tried to make them myself for the first time, I understood exactly why she said: 'The secret is in warm potatoes and patience.'

Preparation 65 min

Difficulty Medium

Portions 6

Views 1024x

Author

Peter Lauf

180 recipes

Profile

Ingredients

700 g Potatoes
boiled
25 g All-purpose flour
as needed
1/2 tsp Salt
1 tbsp Pork Lard
melted
300 g Sauerkraut
100 g Smoked bacon
1 tbsp Pork Lard
Salt
to taste
Ground black pepper
to taste

Instructions

Potatoes

Mash boiled potatoes while still warm, season with salt and let cool down. Add flour and knead a soft, non-sticky dough.

Shaping

Divide the dough into smaller pieces, from which roll out thin pancakes (about 2 mm).

Baking

Bake the pancakes on a dry pan on both sides until golden brown. After baking, gently brush them with butter to keep them soft.

Cabbage and bacon

Dice the bacon and fry until crispy. In the bacon fat, stew sour cabbage seasoned with soy sauce and spices.

Serving

Fill the pancakes with cabbage, fold in half, and top with bacon.

TIP

For a milder flavor, add a bit of sugar to the cabbage. And if there are leftover pancakes, on the next day just heat them on a dry pan - they taste even better.