Description
Traditional German Potato Cake — a golden, bacon-studded breakfast loaf perfect for weekend brunch and weekday meal prep. Makes 8 slices in 80 minutes with 10 simple ingredients.
Ingredients
Scale
- 2 lbs potatoes (1 lb boiled and mashed, 1 lb grated raw)
- 1 large onion (finely chopped)
- 4 slices bacon (chopped and cooked until crispy)
- 4 eggs (lightly beaten)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves
- Butter (for greasing the pan)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). No one likes a cold oven—let’s get things heating up!
- Prepare the Pan: Grab a 9 by 5 inch loaf pan, grease it well with butter, and line it with parchment paper. Pro tip: leave some paper hanging over the sides for easy removal later.
- Cook Those Potatoes: Boil half of your potatoes until they’re tender, which should take about 20-25 minutes. Once they’re soft, drain and mash them until they’re smooth and luscious.
- Mix It All Together: In a large bowl, combine the mashed potatoes, grated raw potatoes, chopped onion, crispy bacon, beaten eggs, cream, salt, pepper, nutmeg, and thyme. Mix until you have a thick batter that feels like a warm hug.
- Bake to Perfection: Spoon that delicious mixture into your prepared loaf pan, smoothing the top, and bake for about 45-50 minutes. You’ll know it’s ready when a toothpick comes out clean and the top is beautifully golden.
- Enjoy!: Allow your German Potato Cake to cool for a few minutes before removing it from the pan. Slice it up and serve warm. Trust me; this dish will make your kitchen smell like heaven on a rainy day!
Notes
- Fridge Storage: Allow the baked loaf to cool completely at room temperature for 30 minutes, then wrap tightly in plastic wrap or transfer slices to an airtight container with parchment between layers. Refrigerate at or below 40°F for up to 4 days. The cream and egg custard stays moist under wrapping, but exposure to air will dry the edges quickly—avoid loosely covered plates.
- Freezer Storage: Wrap individual slices first in plastic wrap, then in a layer of aluminum foil to prevent freezer burn. Place wrapped slices inside a freezer-safe zip-top bag with the date labeled. Stored at 0°F, the slices maintain their quality for up to 3 months. For best texture, consume within 2 months—the potato starch can become slightly grainy beyond that window.
- Oven Reheat: Preheat your oven to 350°F. Place refrigerated slices on a parchment-lined baking sheet and cover loosely with foil to trap steam. Reheat for 12 minutes until warmed through, then remove the foil for the final 3 minutes to re-crisp the top. For frozen slices, extend total reheat time to 18 minutes without thawing first.
- Microwave Reheat: Place a single slice on a microwave-safe plate and cover with a damp paper towel to prevent drying. Heat on medium power (50%) for 90 seconds, then check the center. If still cool, continue in 20-second bursts. Microwaving on full power makes the edges rubbery, so medium power is essential for preserving the creamy interior texture.
- Air Fryer Reheat: Set your air fryer to 320°F and place slices in a single layer—do not stack. Reheat for 5 minutes for refrigerated slices or 8 minutes for frozen slices. The circulating hot air re-crisps the exterior beautifully while keeping the inside soft. Lightly mist the tops with cooking spray before reheating to enhance the golden crust.
- Prep Time: 25
- Cook Time: 50
- Category: Breakfast
Nutrition
- Serving Size: 8 servings
- Calories: 278 calories
- Sugar: 2g
- Sodium: 412mg
- Fat: 18g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 118mg