Rachermaad - a rustic Erzgebirge recipe
A favorite dish since my childhood, and now also my children: Rachermaad = smoking girl
A simple and tasty potato dish
For 2 portions you need:
750 g potatoes (best floury) cooked as boiled potatoes
50 g of bacon
4-5 tablespoons of oil (best linseed oil, but sunflowers too)
a little salt and caraway
30 g butter
Peel and grate the potatoes or press and then let cool -> Attention the potato mass must not be squeezed until it is cold. You can also take potatoes from the day before, but then rub because pressing with cold potatoes is a show of strength.
Season the cooled mixture with salt and cumin, fold it in slightly with a spoon.
Then add 1 tablespoon of oil to a pan, add 1/4 of the bacon and lightly fry, reduce the heat (at a setting on the regulator from 1-9 I take 4-5) and then add 1/4 of the potato mixture and lightly press.
Now bake for about 8-10 minutes, do not turn! You can lift something with the spatula to see if the underside is nicely browned.
When the underside is brown and it feels hot at the top, the Rachermaad is ready.
Plunge with the baked side up on a plate and put a small piece of butter on it. Spread the butter with a knife while melting.
Prepare the rest of the potato mixture the same way, but the first one starts with food.
Sounds elaborate now but is very easy and you can also process "leftover" potatoes so well.
This fits a green salad, we usually had lamb's lettuce.
