Recipe | A taste of home – Rheinischer Schnibbelskuchen

Yesterday, I really didn’t know what I wanted for dinner. I knew I wanted something fairly easy, quick, and filling. A glimpse into the fridge revealed I had some potatoes and two eggs that weren’t needed for any other meals. That was perfect, so I threw together a quick and simple meal that always reminds me of home: Schnibbelskuchen. (schnibbeln = cut into pieces).

It’s basically a coarse potato pancake, similar to a Spanish tortilla, but less greasy and much heavier on the potatoes, less like an omelet. The eggs are just there to “hold the potatoes together”. The potatoes are cut into sticks, mixed with the eggs, salt, a little bit of flour, and then baked into a pan-sized potato pancake until browned and tender.

Here is how you make it:


  • 4-5 medium yellow or gold potatoes
  • 2 eggs
  • 2 tbsps flour
  • salt

1. Wash the potatoes (no need to peel if you use smaller yellow potatoes. I like gold or yellow potatoes for their smoother, less starchy texture, but really any potato will do) and cut in similar-sized sticks.

2. Add the potatoes to a bowl. In a separate bowl, mix the eggs and season with salt. Add the egg mixture and flour to the bowl and combine well.

3. Heat olive oil in a non-stick pan over medium heat. Add the potato-egg mixture and spread out evenly. Cover with a lid (that part is important because you want to retain moisture and prevent burning from the bottom), and let cook for about 15 minutes on one side. When the pancake is “loose” on the bottom (shake the pan to see if it starts sliding around), you can flip it and brown it from the other side for another 10 minutes. Check with a fork, if the potatoes are tender.

* * *

Cut the potato pancake into quarters and serve by itself, with a side salad, or – as we do back home in the Rhineland area – with whole grain bread and sugarbeet syrup. Trust me, it’s so good.

This is a quick and easy dinner option, and leftovers keep well for next day’s lunch (in fact, I am having some leftovers in the fridge right now that I’ll eat later today!).

Have you heard of Schnibbelskuchen before?

  1. I have never heard of this before but it sounds delicious!

    1. Easy and delicious!

  2. Yum! This sounds delicious and we always have potatoes and eggs, so it’s something I could make anytime.

    1. Yeah, same here… potatoes are a staple. Eggs of course, too.

  3. Never heard of it, but YUM!

  4. I’ve never heard of this, but I will echo everyone else – there’s nothing wrong with egg and potato as a mixture!

    1. Potatoes + eggs = <3

  5. Never heard of it. And the way to eat it with bread and sirup is not appealing to me to be honest but the other version with a salad sounds right up my ally. May have to do that one evening.

    1. Haha, I know you weren’t a fan when I talked about Reibekuchen/Kartoffelpuffer on whole grain bread… I admit, it sounds like a strange combination.

Comments are closed.