Crispy Kartoffelknödel with Bacon & Dill
Fluffy potato dumplings pan-fried until golden, topped with crunchy bacon and fresh dill. German comfort food that cooks in one skillet and feels way fancier than it is.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 1.5 lb russet potatoes, peeled
- ¾ cup all-purpose flour
- 1 whole egg
- 4 oz bacon, chopped
- 3 tbsp butter
- ¼ cup fresh dill, chopped
- ¼ tsp nutmeg, ground
- ½ whole onion, finely diced
Instructions
- 1
Boil peeled potatoes in salted water until fork-tender, ~15 minutes. Drain and cool slightly.
- 2
Cook bacon in a large skillet over medium heat until crispy, ~6 minutes. Transfer to a plate.
- 3
Mash potatoes with egg, flour, nutmeg, and salt until a soft dough forms. Don't overwork.
- 4
Shape dough into 8 golf-ball-sized dumplings. Flatten each slightly with your palm.
- 5
Melt butter in the skillet over medium-high heat. Add dumplings and fry 3 minutes per side until golden.
- 6
Plate dumplings, top with bacon and dill. Serve immediately while crispy and warm.
Tools you’ll need
- large pot
- large skillet (12-inch preferred)
- colander
- potato masher
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
