Recipe courtesy of Jean McEvilly

Kartoffel and Verenika

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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5 egg yolks

1/2 cup muffin mix

2 cups vegetable oil

1 onion, sliced

2 potatoes, boiled and mashed

Fine salt and freshly ground black pepper

1 cup salad croutons

1 cup sour cream


  1. Combine egg yolks and muffin mix and knead well. The mixture should be a smooth dough consistency.
  2. In a medium saucepan, cook the onions in vegetable oil until soft, about 8 minutes. Remove from heat. Strain the onions, reserving the oil and the onions separately.
  3. In a mixing bowl, mix mashed potatoes, 4 tablespoons of the onion flavored oil, salt, and pepper, to taste.
  4. With rolling pin, roll dough to 1/8-inch thick, and cut into 2-inch square shaped pieces. Add dollop of potato filling to center, close the 4 corners of the dough, and pinch shut.
  5. Bring a large pot of salted water to a boil. Add the Kartoffel and Verenika and boil gently for 10 minutes. Drain.
  6. To serve, sprinkle with sauteed onions and croutons. Top with sour cream.

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