Erdäpfelschmarrn, a delicious Austrian potato side dish traditionally served with Tafelspitz, Apfelkren, and Chives Sauce. I like this side dish a lot because it is quick and easy to prepare, costs little, and tastes delicious!
The word Erdäpfel means potato, and you will only find this term in Austria. In Germany, you say "Kartoffel." I'm mentioning it if you want to visit Austria and maybe want to order a Tafelspitz with Erdäpfelschmarrn at Plachutta so you can use the appropriate Austrian expressions.
Here in Austria, people may be a bit stubborn with the language. In old-established, traditional restaurants, people like to emphasize the old Austrian terms.
So it starts with Erdäpfel for potato, a Palatschinke (pancake) is not called Pfannkuchen here, and "rote Rüben" (beet root) is never called "rote Beete".
I could still list a multitude here, but it is about the Erdäpfelschmarrn recipe today. 🙂
- 17.64 oz (750 g) raw potatoes
- 1 teaspoon salt
- ½ Onion
- 2-3 tablespoon Oil (Rapeseed- or Olive Oil)
Which potatoes are best for Erdäpfelschmarrn?
I recommend using russet (floury) potatoes. These are best suited for this delicious side dish.
These medium- to large-sized potatoes are oblong or slightly flattened and oval. They have a light to medium russet-brown, netted skin and white to pale yellow flesh. Their texture is floury, dry, light and fluffy, while their hearty skin is flavorful when cooked. Expect a mild, earthy flavor and medium sugar content.
- Frying Pan (or cast iron skillet)
- Cooking Pot
- Wooden Spoon
- Kitchen Knife
- Cutting Board
- Mixing Bowl
Do you like my tableware? Snag it from Villeroy & Boch, too!
Put the unpeeled raw potatoes in a suitable cooking pot and fill it with water. Add a teaspoon of salt and boil the potatoes until they are firm to the bite. (When you pierce the potatoes with a fork and the fork goes through with ease, the potatoes are ready.)
This takes between 20-30 minutes. Strain the potatoes and peel them (be careful hot!).
Now grate the potatoes into a large mixing bowl.
Once finished, peel half the onion (you can use the whole one, depending on your preferences) and chop it.
Add 2-3 tablespoons of oil to a frying pan and fry the onion a little. Then add the grated potatoes and mix well with the onions. Season with salt; that's all it takes. Spread the grated potatoes evenly across the pan and let them turn brown.
It is important here not to stir constantly but only turn the potatoes occasionally. This way, they will be deliciously fried and taste better.
Continue until the potatoes no longer let water and are well fried (Don't let them burn!).
And voila! Your delicious Erdäpfelschmarrn is ready. Serve it with Tafelspitz, apple horseradish, and chive sauce, and they also pair very well with an air fryer asparagus! You can add some crispy onions without deep frying too!
💭 Top tip
How to avoid a soggy Erdäpfelschmarrn?
Make sure the oil in the pan is hot before frying. This is not a problem in our case, where you already roast the onion beforehand. But if you don't want to use the onion because of intolerance, remember to heat the oil before adding the grated potatoes to the skillet.
Ensure that the moisture the potatoes lose during roasting has completely evaporated. After that, it is only a matter of achieving the desired degree of browning, and the Erdäpfelschmarrn is then perfect to enjoy.
Do I have to boil the potatoes first?
For this traditional recipe, yes. If you work with raw potatoes, you run the risk of burning the potatoes. The method with raw potatoes is better for, for example, hash browns. So for all those who like it crispy and firm.
In addition to boiled meat, spinach and fried egg are excellent with Erdäpfelschmarrn. With this alternative, you can easily make a meat-free main dish.
Another variation, which is less Christmassy, but works well for an all-day meal, is Erdäpfelschmarrn with grilled knockwurst.
More potato recipes for you to try
- Duchess potatoes in the oven
- Duchess potatoes on the gas grill
- Potato flour cake with eggnog
- Stewed potatoes (by Moon and spoon and yum)
Grated Pan Fried Potatoes - Austrian Erdäpfelschmarrn
- 750 g Russet Potatoes
- 1 teaspoon Salt
- ½ Onion
- 2-3 tablespoon Rapeseed Oil or Olive Oil
- Put the unpeeled raw potatoes in a suitable cooking pot and fill it with water. Add a teaspoon of salt and boil the potatoes 20-30 minutes until they are firm to the bite.
- Strain the potatoes and peel them (be careful hot!).
- Grate the potatoes into a large mixing bowl.
- Peel half the onion (you can use the whole one, depending on your preferences) and chop it.
- Add 2-3 tablespoons of oil to a frying pan and fry the onion a little.
- Add the grated potatoes and mix well with the onions and season with salt.
- Spread the grated potatoes evenly across the pan and let them turn brown. It is important here not to stir constantly but only turn the potatoes from time to time. Continue until the potatoes no longer let water and are well fried.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove