Reibekuchen

🔥 Prep

• Peel and grate the 1 kg potatoes, then place in a clean kitchen towel and squeeze out excess moisture.
• Finely chop the 1 onion.
• In a large bowl, combine the grated potatoes, chopped onion, 1 egg, and 3 tbsp flour; mix until well incorporated.
• Measure out 5 tbsp oil for frying.

🔥 Cook

• 1. Heat the 5 tbsp oil in a large non‑stick skillet over medium‑high heat until shimmering.
• 2. Scoop about 2 tbsp of the potato mixture per pancake and flatten gently to form a round patty, about ½‑inch thick.
• 3. Cook the pancakes for 3‑4 minutes on the first side, until the edges turn golden brown and crisp.
• 4. Flip each pancake carefully and cook for another 3‑4 minutes on the second side over medium‑high heat until golden and cooked through.
• 5. Transfer the pancakes to a plate lined with paper towels to absorb excess oil; keep warm while finishing the batch.

🔥 Serve

• Serve the Reibekuchen hot, topped with applesauce or sour cream if desired.
• Pair with a simple green salad or smoked salmon for a traditional German meal.
• Garnish with fresh chives or parsley for added color and flavor.