For the Erdäpfelsterz cook potatoes the day before with the skin not too soft, strain and let cool. The next day, peel and coarsely grate or tear. Season with salt and pepper and a little marjoram to taste and mix or crumble with the flour.
Heat the lard in a heavy iron or aluminum pan and slowly fry the potato mixture in it. In between turn the Erdäpfelsterz with a Sterz or Schmarrenschaufel.
Preparation Tip:
In many regions, fresh mushroom soup or sour cream soup is also served with the Erdäpfelsterz. For a classic Schwammerl-Erdäpfelsterz mushrooms or Schwammerln are roasted with the Sterz or roasted extra and mixed only before serving.
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