Bramborák? What’s that?! It’s a well known, good old friend: Reiberdatschi. Or Kartoffelpuffer. Or Reibekuchen. Or… I don’t know – how many names do we have for them? Bramborák are the Czech version of this meal. In Germany, they are often served with apple sauce; my grand-mother once served them first with a soup, then with apple sauce. Czech people hide sometimes cheese in their bramborák (I like this word!) and eat it with salad.

For one person, you need:

2 big potatoes (about 400 g)
1 egg
1/4 of a small onion


some cheese (I used about 40 g of feta cheese)

Peel the potatoes and grate them (I grate one very finely, the other one coarsely), squeeze out the liquid (with your hands) and using a spoon, mix the potatoes with the egg. Chop the onion and add it with the marjoram, some salt and pepper.

In a small  skillet, heat oil (no, this is not a light meal – be generous!). When it’s hot, pour in 1/4 of  the potatoes, flatten them with a spoon, crumble some cheese over it and cover it with another 1/4 of the potatoes. Fry for some minutes, then turn it and fry the other side. Make a second one.

Serve with salad.


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