I cook this dish a lot on weeknights when I need a fast, warm meal. It began as a way to use spare potatoes and a few fridge bits. The pan does most of the work. I like that it uses simple food and cleans up fast.
Savory German Potato Cake: Comfort Food with a Twist fits time-pressed nights and slow weekend meals. I keep the parts on hand and make it when plans change. Leftovers reheat well. It is one of the simple meals I turn to when I want warm food with little fuss.
This potato cake is a pan-fried dish made from grated potatoes, eggs, cream, and herbs. It has a crisp outside and a soft, tender inside. People serve it as a main for casual dinners or as a warm side at family meals. The taste is savory, lightly herbed, and can be smoky with bacon or sausage. It pairs well with a simple salad or steamed greens. For another quick, oven-baked meal idea, see this baked pasta recipe that also works well for busy nights.
Why make this recipe
You can make Savory German Potato Cake: Comfort Food with a Twist with little fuss. The prep time is short and most steps use one pan. It uses common ingredients you likely have on hand. It is flexible: swap meat, use dairy-free cream, or add grated vegetables for more nutrition. It fills people up and gives good leftovers for later. This dish saves money and time and fits weeknights, lunch, or a casual brunch.
How to make this recipe
This version makes Savory German Potato Cake: Comfort Food with a Twist in one pan for easy cooking. First, grate the potatoes and squeeze out the extra water. Mix them with eggs, cream, salt, pepper, thyme, and a pinch of nutmeg. Cook any bacon or sausage first to render the fat and add flavor. Sauté the onions until soft. Add the potato mix and press it flat. Brown the bottom well, then turn or finish in the oven until the center sets. Expect a crisp crust and a soft middle.
Ingredients
2 cups Russet Potatoes (or Yukon Gold for creaminess), 4 oz Bacon (can be replaced with vegetarian options), 1 cup Onions (consider using red onions for extra zing), 1/2 cup Cream (can substitute with milk or dairy-free alternative), 2 Eggs (or flaxseed meal for vegan version), 1 tsp Salt (adjust to taste), 1/2 tsp Black Pepper (freshly ground recommended), 1 tsp Thyme (rosemary is a great substitute), 1/4 tsp Nutmeg (freshly grated preferred), 1 cup Diced Smoked Sausage (for a heartier version), 1 cup Grated Zucchini or Carrots (for added nutrition)
Potatoes give the base and texture. Bacon and smoked sausage add salt and smoke. Onions bring sweet depth once they cook. Cream and eggs bind and give moisture. Thyme and nutmeg add mild, warm notes. Zucchini or carrots add nutrition and keep the cake moist. Use substitutes if you need dairy-free or vegetarian options.
Directions
Step 1 — Prep the potatoes and veggies. Grate the potatoes and squeeze out extra water so the cake holds together.
Step 2 — Cook the bacon or sausage first. Save a bit of the fat in the pan. It gives the cake flavor.
Step 3 — Sauté onions in the pan until soft. This softens their bite and adds sweetness.
Step 4 — Mix potatoes, eggs, cream, herbs, salt, and pepper in a bowl. Fold in grated zucchini or carrots if using.
Step 5 — Add the mix to the hot pan. Press it down to make an even cake. Cook on medium-low until the bottom is brown.
Step 6 — Flip the cake or finish in a warm oven to set the center. Let it rest a few minutes before cutting.
For another simple stovetop meal idea, see a cheesy penne with garlic butter and ground beef.
How to serve this recipe
Serve this meal hot from the pan. Cut into wedges like a pie. A green salad or steamed vegetables make a fresh side. Top it with a dollop of sour cream or plain yogurt for creaminess. You can add a fried egg on top for a fuller meal. This dish works well for casual dinners, weekend brunch, or a simple lunch. It also fits a potluck when you warm it and slice it on a board.
How to store this recipe
Cool the cake to room temperature before storing. In the fridge, keep it in an airtight container for up to 4 days. For longer storage, wrap portions in foil and freeze for up to 3 months. Reheat slices in a skillet to keep the crust crisp. You can also reheat in a toaster oven. Avoid microwaving for long, as it can make the cake soggy. Label frozen portions with the date to track freshness.
Tips to make this recipe
Dry the grated potatoes well to avoid a watery cake. Use a clean kitchen towel or cheesecloth to squeeze them. Cook slowly at first to let the center set before browning. If the cake sticks, heat the pan more and use a thin spatula to free the edges. Taste and adjust salt before you cook. If you want a hands-off option, try a slow-cooked pasta idea for busy days with this crockpot lasagna-style ravioli. Use a heavy pan for even browning.
Variation
Swap smoked sausage for chopped ham or leave out meat for a vegetarian version. Use Yukon Gold potatoes for a creamier middle or Russets for a firmer texture. Add grated carrots or zucchini to increase vegetables and moisture. For a cheesy version, fold in grated sharp cheese before cooking. Use rosemary instead of thyme for a piney note. Keep variations simple to keep the cake’s texture consistent and to avoid adding too much moisture.
FAQs
Q: Can I make this gluten-free?
A: Yes. The recipe has no wheat unless you add fillers. Use gluten-free substitutes if needed.
Q: How do I keep the cake from falling apart?
A: Remove excess water from potatoes and use enough egg to bind the mix.
Q: Can I skip the bacon?
A: Yes. Use oil or butter for cooking and add smoked paprika for a smoky note.
Q: How long to cook the cake?
A: Cook until the bottom is deep brown, about 8–12 minutes, then finish 8–12 minutes more after flipping or in the oven.
Q: Can I make it ahead?
A: Yes. Make it, cool it, then refrigerate. Reheat in a pan for a crisp crust.
Conclusion
This potato cake is a simple, useful meal for busy days and slow weekends. It cooks in one pan and uses common ingredients. It holds up well as leftovers and adapts to many swaps. For a close look at a traditional German potato cake, see Potthucke recipe on Foodal. For another take on meals that pair well with potato cakes, check the Lemon8 post on potato cakes and German-style sides.
Print
Savory German Potato Cake: Comfort Food with a Twist
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (can be made vegan with substitutions)
Description
A delicious and easy-to-make potato cake that combines grated potatoes, eggs, cream, and herbs for a warm and comforting meal.
Ingredients
- 2 cups Russet Potatoes (or Yukon Gold for creaminess)
- 4 oz Bacon (can be replaced with vegetarian options)
- 1 cup Onions (consider using red onions for extra zing)
- 1/2 cup Cream (can substitute with milk or dairy-free alternative)
- 2 Eggs (or flaxseed meal for vegan version)
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper (freshly ground recommended)
- 1 tsp Thyme (rosemary is a great substitute)
- 1/4 tsp Nutmeg (freshly grated preferred)
- 1 cup Diced Smoked Sausage (for a heartier version)
- 1 cup Grated Zucchini or Carrots (for added nutrition)
Instructions
- Prep the potatoes and veggies. Grate the potatoes and squeeze out extra water so the cake holds together.
- Cook the bacon or sausage first. Save a bit of the fat in the pan. It gives the cake flavor.
- Sauté onions in the pan until soft. This softens their bite and adds sweetness.
- Mix potatoes, eggs, cream, herbs, salt, and pepper in a bowl. Fold in grated zucchini or carrots if using.
- Add the mix to the hot pan. Press it down to make an even cake. Cook on medium-low until the bottom is brown.
- Flip the cake or finish in a warm oven to set the center. Let it rest a few minutes before cutting.
Notes
Serve hot with a green salad or steamed vegetables. Top with sour cream or a fried egg for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg
