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German Potthucke Recipe

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4.7 from 88 reviews

German Potthucke is a traditional hearty potato cake from Germany, combining both mashed and grated potatoes with flavorful ingredients like onions, crispy meat, and fresh thyme. It is baked until golden and fluffy, making for a comforting dish perfect as a main or side. This recipe offers a delightful blend of creamy texture and savory flavors.

Ingredients

Scale

Potatoes

  • 3–4 medium russet potatoes, peeled and placed in cold water (about 2 1/2 pounds)

Vegetables & Herbs

  • 2 medium white onions, diced small (about 1 pound)
  • 3 sprigs fresh thyme (about 1/2 tablespoon)

Meat

  • 4 slices thick-cut meat, chopped (about 4 ounces)

Dairy & Eggs

  • 3/4 cup heavy whipping cream
  • 4 large eggs, lightly beaten

Seasonings

  • 1 teaspoon coarse kosher salt, plus more as needed
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon freshly grated nutmeg

Instructions

  1. Prepare and Preheat: Preheat the oven to 375°F. Bring a medium pot of salted water to a boil. Lightly grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on two sides for easy removal; grease the parchment as well.
  2. Boil Potatoes: Add half of the peeled potatoes to the boiling water and cook until tender, about 20-25 minutes. Drain thoroughly using a colander and allow the potatoes to cool slightly.
  3. Mash Potatoes: Once slightly cooled, mash the boiled potatoes using a potato masher or potato ricer in a large mixing bowl until smooth.
  4. Cook Meat: Heat a skillet over medium heat and cook the chopped meat until crispy, approximately 5 minutes. Use a slotted spoon to remove the meat and place it on paper towels to drain excess fat.
  5. Sauté Onions: In the same skillet with the rendered meat fat, cook the diced onions over medium heat until they become soft and translucent, about 5-8 minutes. Remove from heat and let them cool slightly in the pan.
  6. Grate Remaining Potatoes: Coarsely grate the remaining raw potatoes. Place the grated potatoes in a clean towel and squeeze firmly to remove excess moisture.
  7. Combine Ingredients: Immediately add the grated potatoes, sautéed onions, crispy meat, heavy cream, beaten eggs, salt, black pepper, fresh thyme, and nutmeg to the mashed potatoes in the mixing bowl. Stir thoroughly with a sturdy spoon to form a thick, cohesive batter.
  8. Bake: Pour the potato batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50-60 minutes, until the top is golden brown and fluffy and the center feels solid without jiggling when gently shaken.
  9. Cool and Serve: Remove the potthucke from the oven and place the pan on a cooling rack. Let it cool for about 30 minutes to set completely before using the parchment overhang to lift it out and serve.

Notes

  • Using a combination of boiled and grated potatoes provides a unique texture that is both creamy and slightly crisp.
  • Make sure to squeeze out excess water from grated potatoes to prevent the cake from becoming soggy.
  • The thick-cut meat can be substituted with bacon or pancetta for similar results.
  • Allowing the potthucke to cool fully helps it set and makes it easier to slice.
  • This dish pairs wonderfully with sour cream or applesauce on the side.

Keywords: German Potthucke, Potato Cake, Traditional German Recipe, Baked Potato Dish, Savory Potato Cake

Find it online: https://annakocht.com/german-potthucke-recipe/