Holzkirchner Kartoffelplätzchen

Makes 4 servings

600 gram firm potatoes
1 medium onion, chopped
200 gram oyster mushrooms (or Pfifferlinge a/k/a Chanterelles if you can find some)
1-2 slices bacon, chopped
2 eggs
1 to 2 Tablespoons butter
2 Tablespoons cooking oil
2 medium tomatoes
250 grams fresh mozzarella
chopped chives for garnish


Slice potatoes into 1 cm thick discs and boil in saltwater until done (20 minutes?) or nuke whole in microwave and slice afterward. Meanwhile, sauté the onion and bacon with the mushrooms in the butter. Remove and set aside.

Drain the potatoes if boiled. Separate the eggs and whip the whites till stiff, and the yolks as best you can. Heat the oil in a large pan, fold the potato slices into the eggs, and fry by the spoonful until golden brown. Remove to serving trays, top with mushrooms, tomato slices, mozzarella. Place under the broiler for a minute or two. Top with freshly chopped chives just before serving.


Our intrepretation of the dish as served at the Holzkirchen Hof in upper Bavaria, but the recipe still needs some work. The ingredients are correct; the method is not. Maybe use four eggs and whip together? The separated whipped whites and yolks make the dish a little dry.

Oyster mushrooms don't have the same taste nor texture of the Pfifferlinge of the source recipe, but they're a reasonably available American substitute.

Alas, we can't get another chance to sample the original: the hof's been replaced by a trendy ice cream emporium.

First served: Coronation 1996
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Last modified: © March 2008