Crispy Cheese Kasnocken

Ingredients

• 1 lb russet potatoes
• ¾ cup all-purpose flour
• ¾ cup gruyère cheese, grated
• 1 large yellow onion
• 2 tbsp fresh parsley
• 1 large eggs

Instructions

1. 1

   Boil potatoes whole until fork-tender, about 12 minutes. Drain, cool slightly, then peel and grate into a clean kitchen towel.

2. 2

   Squeeze the towel hard to remove excess moisture, then transfer grated potato to a bowl. Fold in flour, gruyère, beaten egg, salt, and pepper until combined.

3. 3

   Slice the onion into thin half-moons. Heat 3 tbsp butter in a large skillet over medium-high until foaming.

4. 4

   Add onion to the skillet and cook, stirring occasionally, until deep golden brown and caramelized, about 8 minutes. Season with salt and pepper, then transfer to a plate.

5. 5

   Add remaining 2 tbsp butter to the same skillet. Drop rounded tablespoon-sized portions of potato dough, flattening each gently into a patty about 2 inches across.

6. 6

   Fry without moving until bottoms are golden brown and crispy, 3 minutes. Flip and cook until the second side is golden, 2 more minutes. Top with caramelized onion and parsley. Serve hot.

Tools you’ll need

• large pot
• 12-inch cast iron skillet or non-stick pan
• box grater
• kitchen towel
• mixing bowl
• wooden spoon

More recipes like this

• 

  Crispy Topfen Dumplings with Brown Butter

  20 min

• 

  Crispy Kartoffelknödel with Bacon & Dill

  28 min

• 

  Cheesy Cottage Cheese Dumplings

  25 min

• 

  Melty Cheese & Potato Skillet

  25 min