Hansgirgl

Grate the potatoes and drain the amount well in a sieve. Mix the potato mixture with the sour cream and season with salt.

Beat the eggs, season with salt and fold in the milk.

Heat enough oil in a cast-iron skillet and pour the potato mixture into cookie sheets. The cookies should be 7 inches in diameter and 1 to 1 1/2 inches high. Toast the Hansgirgl until crispy brown on both sides. It is best to try a thicker one before serving to make sure the Hansgirgl are cooked through.

Pour the egg mixture into the frying pan and let the egg set, the Hansgirgl should stand in the egg.

This variant of the potato pancakes is a food from the Upper Palatinate. The Hansgirgl are eaten there mostly on Friday – after a thick vegetable soup.

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