← Replies in German Potato Pancakes (Kartoffelpuffer) Recipe

Did they get crunchy on the outside? You only need a little bit of oil, just enough to coat the pan, but it does need to be hot enough to turn them brown and crunchy. They may need a lid to hold in the steam to cook the middle, though normally we don't. We start with a hot pan and a teaspoon of oil then measure in enough of the "dough" for 3 "pancakes". Flatten them some. The oil should sizzle and even pop a little, but nothing dangerous. Then we turn it down to somewhere by medium and time it for 10 minutes. If the bottom is cooking too fast turn it down a little more until the potatoes in the middle are soft and the bottom is a brown to golden brown. Turn it over and press it a little more so both sides are that flat look. They are only about 1/2 to 3/4 of an inch (1.5 to 2 cm) thick. The pan may need another teaspoon of oil. It should still be sizzling hot. 3 to 5 minutes to crisp that side and make sure the potatoes are clear cooked. Of course the eggs will be done by then. They really are delicious! You can make them larger around but don't make them thicker or they will have a hard time cooking.

Thank you so much! I'll try doing that next time if I actually try to make them again 😭🫶🏼

They actually are a very good meal prep idea because they re-warm in the microwave and taste just as good up to a week later. They also freeze well. Depending upon your packaging, they can be frozen up to a year.