Ingredients with Measurements:
- 500g potatoes, boiled and mashed
- 1 egg
- 200g all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 2 tbsp butter
- 1 onion, chopped
- 100g bacon, diced
- 2 tbsp chopped parsley
Special equipment needed:
- Large pot
- Potato masher
- Large mixing bowl
- Rolling pin
- Large non-stick skillet
Step-by-step instructions:
1. In a large pot, boil the potatoes until tender. Drain and mash them using a potato masher.
2. Add the egg, flour, salt, black pepper, and nutmeg to the mashed potatoes. Mix until well combined.
3. On a floured surface, roll the potato mixture into long ropes, about 1 inch thick.
4. Cut the ropes into small pieces, about 1 inch long.
5. In a large non-stick skillet, melt the butter over medium heat. Add the chopped onion and diced bacon. Cook until the bacon is crispy and the onion is translucent.
6. Add the potato pieces to the skillet and cook until golden brown, about 5-7 minutes.
7. Sprinkle with chopped parsley and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 43g
Protein: 10g
Sodium: 620mg
Sugar: 2g
Substitutions for ingredients:
- Instead of bacon, you can use ham or smoked sausage.
- Instead of parsley, you can use chives or green onions.
Variations:
- Add grated cheese to the potato mixture for a cheesy version.
- Serve with sauerkraut or red cabbage for a traditional German meal.
Tips and tricks:
- Make sure the potatoes are well-drained before mashing them to avoid a watery mixture.
- Flour your hands and the surface well when rolling the potato mixture to prevent sticking.
- Cook the Schupfnudeln in batches to avoid overcrowding the skillet.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Schupfnudeln in the microwave or in a non-stick skillet over medium heat until heated through.
Presentation ideas:
Serve the Schupfnudeln on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with extra crispy bacon bits or grated cheese.
Pairings:
Serve with a cold German beer or a glass of Riesling.
Suggested side dishes:
Serve with sauerkraut or red cabbage for a traditional German meal.
Troubleshooting advice:
- If the potato mixture is too sticky, add more flour.
- If the Schupfnudeln are falling apart in the skillet, they may not be rolled tightly enough.
Food safety advice:
Make sure the potatoes are cooked thoroughly before mashing them to avoid any foodborne illnesses.
Food history:
Schlesische Schupfnudeln are a traditional German dish that originated in the Silesia region, which is now part of Poland.
Flavor profiles:
The Schupfnudeln are savory and slightly crispy on the outside, with a soft and fluffy potato filling on the inside. The bacon and onion add a smoky and sweet flavor to the dish.
Serving suggestions:
Serve the Schupfnudeln as a main dish with a side of sauerkraut or red cabbage. They can also be served as a side dish with roasted meats or sausages.
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Region: German
Taste: Savory, Salty, Comforting, Hearty, Rich