Name: Savory German Potato Cake: Comfort Food with a Twist Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: German
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

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Introduction

This savory German potato cake offers a comforting twist on a classic dish. Combining tender mashed potatoes with crispy bacon and sautéed onions, it bakes into a flavorful loaf perfect for any meal. Whether enjoyed warm or pan-seared for extra crispiness, this recipe is sure to become a family favorite.

A thick slice of baked savory cake sits on a white plate, showing two main layers. The bottom layer is a light, creamy, and soft texture with small pieces of pink bacon embedded inside. The top layer is golden brown with a crispy, slightly rough texture and scattered chunks of yellow potato and more pieces of bacon that are reddish and caramelized. The edges are darker and slightly burnt, contrasting with the lighter center, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)

Optional Add-Ins:

1 cup Diced Smoked Sausage for a heartier version
1 cup Grated Zucchini or Carrots for added nutrition

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease and line a 9-by-5-inch loaf pan with parchment paper.
Step 2: Peel and chop half the russet potatoes. Boil them in salted water for 20–25 minutes until tender, then mash them.
Step 3: Cook diced bacon in a skillet over medium heat for 5 minutes until crispy, then drain excess grease.
Step 4: Sauté diced onions in the remaining bacon fat until translucent, about 5–8 minutes. Let cool.
Step 5: Grate the remaining russet potatoes and squeeze out excess moisture using a clean kitchen towel.
Step 6: In a bowl with the mashed potatoes, combine grated potatoes, sautéed onions, bacon, cream, eggs, and seasonings. Mix until uniform.
Step 7: Pour mixture into prepared pan, smooth the top, and bake for 50–60 minutes until golden brown.
Step 8: Let the loaf cool in the pan for 30 minutes before slicing. Optionally pan-sear slices in butter for added crispness.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture or mix in grated zucchini or carrots for extra nutrition and moisture.
Substitute bacon with smoked tofu or tempeh for a vegetarian-friendly version.
Try rosemary instead of thyme for a slightly different herbal flavor profile.
For a vegan option, replace eggs with flaxseed meal mixed with water and use a dairy-free cream alternative.

Storage

Store leftover potato cake in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Avoid microwaving to retain crispness.

How to Serve

This is a close-up of a thick slice of potato casserole on a white rectangular plate. The dish has multiple layers, starting with a golden brown crispy crust on the outside. Inside, there are soft, creamy layers of pale yellow thinly sliced potatoes mixed with small bits of pinkish ham. The surface is sprinkled with crispy, browned pieces of bacon and small bits of green herbs, adding a pop of color. The texture looks creamy and tender inside, with a crunchy top layer. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this potato cake ahead of time?

Yes, you can prepare the mixture a few hours in advance and keep it covered in the refrigerator before baking. Just make sure to bring it back to room temperature before baking for even cooking.

What can I serve with this potato cake?

This dish pairs well with a simple green salad, steamed vegetables, or a tangy apple sauce to balance the richness. It also works well as a side to grilled meats or sausages.