Savory German Potato Cake: Comfort Food with a Twist Recipe
A savory German potato cake that combines creamy mashed potatoes with crispy bacon and sautéed onions, baked to golden perfection in a loaf pan. This comforting dish offers a twist on traditional potato recipes, with optional add-ins like smoked sausage or grated vegetables for extra heartiness and nutrition.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Category: Side Dish
- Method: Baking
- Cuisine: German
Ingredients
Scale
For the Loaf
- 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
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and line a 9-by-5-inch loaf pan with parchment paper to prevent sticking and ease removal.
- Boil and Mash Potatoes: Peel and chop half of the russet potatoes. Boil them in salted water for 20–25 minutes until tender, then drain and mash them until smooth.
- Cook Bacon: Dice the bacon and cook it in a skillet over medium heat for about 5 minutes until crispy. Drain the excess grease to keep the cake from becoming too oily.
- Sauté Onions: Using the remaining bacon fat in the skillet, sauté the diced onions over medium heat until translucent and soft, about 5–8 minutes. Allow to cool slightly.
- Grate Remaining Potatoes: Grate the remaining raw potatoes using a box grater. Use a clean kitchen towel to squeeze out excess moisture to avoid sogginess in the cake.
- Mix Ingredients: In a mixing bowl, combine the mashed potatoes, grated potatoes, sautéed onions, crispy bacon, cream, eggs, salt, pepper, thyme, and nutmeg. Stir thoroughly until all ingredients are evenly incorporated.
- Incorporate Optional Add-Ins (If Using): Fold in diced smoked sausage or grated zucchini/carrots for added flavor and nutrition.
- Bake the Loaf: Pour the potato mixture into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and a knife inserted comes out clean.
- Cool and Slice: Let the loaf cool in the pan for about 30 minutes to firm up for easier slicing.
- Optional Pan-Sear: For extra crispness, pan-sear individual slices in butter on medium heat until golden on each side before serving.
Notes
- Use Yukon Gold potatoes for a creamier texture, or Russets for a fluffier cake.
- To make vegan, substitute eggs with flaxseed meal and use dairy-free cream alternatives.
- Adjust seasoning salts and herbs to your taste preferences.
- Squeezing out moisture from grated potatoes is essential to prevent a soggy cake.
- This dish can be served warm as a main or side dish and pairs well with a fresh salad.
- Leftover slices can be refrigerated and reheated by pan-frying for crispness.
Keywords: German potato cake, baked potato loaf, savory potato recipe, comfort food, bacon potato cake
