Erzgebirge Rauchemaad - One-Sided Potato Cake

Description

A thick potato cake made only from boiled potatoes, pressed into a cast-iron pan and baked golden on one side alone, then turned out brown side up and spread with butter. In the Ore Mountains it is eaten warm with sugar and apple sauce or a compote of forest berries.

1. 1

   Boil the potatoes in their skins until tender, drain, let the steam escape briefly and peel them. Then let them cool completely - ideally cook them the day before.

   ⏱️ approx. 25 min

   💡 Tip: Warm potatoes turn gluey when grated. Cold, ideally day-old boiled potatoes give the right crumbly mass.

2. 2

   Grate the cold potatoes coarsely or crush them with a masher - do not purée them. Salt lightly and mix loosely.

   ⏱️ approx. 8 min
3. 3

   Heat the linseed oil and half the butter in a cast-iron pan (about 26 cm) over medium heat. For a heartier version, render bacon cracklings in the pan instead.

   ⏱️ approx. 3 min
4. 4

   Put the potato mass into the pan and press it down evenly to about a thumb's thickness with your fingers or a spatula. Bake over medium to low heat for 15 to 18 minutes - without turning.

   ⏱️ approx. 18 min

   💡 Tip: Only one side is baked - that is not an oversight but the hallmark of the Rauchemaad. Keep the heat moderate or the base burns before the middle is warm.

5. 5

   Place a plate or a wooden board over the pan and turn the Rauchemaad out with the brown side up. Immediately spread with the remaining butter so it melts into the warm crust.

   ⏱️ approx. 3 min
6. 6

   Cut into pieces, sprinkle with sugar to taste and serve warm with apple sauce. In the Ore Mountains a compote of forest berries appears on the table just as often.

   ⏱️ approx. 2 min