Entree: Germany – Saarland – Hoorische (Traditional Saarland-style grated potato pancakes pan-fried with smoked bacon and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated (about 4 medium)
- 8 oz (225 g) smoked bacon or Speck, diced
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 2 large eggs
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) German-style mustard or sharp mustard, for serving
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Reserve 2–3 tbsp (30–45 ml) of the potato liquid if desired for extra binding.
2. In a large bowl, combine the drained grated potatoes, diced bacon, chopped onion, eggs, flour, salt, pepper, and nutmeg if using. Mix until a cohesive batter forms. If the mixture seems too loose, add a bit more flour.
3. Heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 g) butter in a large skillet over medium heat. Drop spoonfuls of the potato mixture (about 1/3 cup / 80 g each) into the skillet and flatten gently to form pancakes about 3/4 inch (2 cm) thick.
4. Fry in batches, adding more oil and butter as needed, 4–5 minutes per side until deep golden brown and cooked through. Adjust heat to prevent burning; bacon should be crisp and potatoes tender.
5. Transfer finished Hoorische to a baking sheet in a warm oven (200°F / 95°C) while you cook remaining batches to keep them warm and crisp.
6. Serve hot sprinkled with chopped parsley and accompanied by German-style mustard or a simple green salad.