Erdäpfelschmarr’n

For the Erdäpfelschmarr’n cook the potatoes with the skin, peel and press through the potato press. Sift the flour onto the potatoes and knead into a dough with the yolks, butter and salt. Roll out the dough on a floured work surface to a thickness of about 2 cm and place it in an ovenproof pan that has been well coated with clarified butter.

Bake the pan in the oven preheated to 190°C for about 10 minutes. Tear into small pieces before serving.

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