Title: Kartoffelkratzet - Kartoffelschmarren
Categories: Potato German
Yield: 4 Servings

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

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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