Erdäpfelkas on rye bread

Name: Erdäpfelkas on rye bread
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Austrian
Ingredients: 400 g Plain ready-cooked peeled potatoes; 100 g Sour cream, 20% fat; 70 g Onion; 10 g Fresh chives; 2 g Salt; 1 g Black pepper; 240 g Sliced mixed rye and wheat bread

Upper Austrian mashed-potato and sour-cream spread with onion and chives on rye-wheat bread.

Estimated total time: 20 minutes2 portionsAbout 560 kcal per portion

Erdäpfelkas on rye bread — representative dish photograph — Photo: MarkusHagenlocher · CC BY-SA 3.0 · Photo source. Wikimedia photograph; responsive display cropping. The photographed serving is a single slice with red onion; the measured recipe has four slices with ordinary onion.

Ingredients for 2 portions

400 g Plain ready-cooked peeled potatoes
100 g Sour cream, 20% fat
70 g Onion
10 g Fresh chives
2 g Salt
1 g Black pepper
240 g Sliced mixed rye and wheat bread

Method

Use 400 g plain ready-cooked, peeled floury potatoes. If starting with raw potatoes, boiling and peeling them will add about 25–35 minutes beyond this 20-minute window. Finely dice 70 g onion and chop 10 g fresh chives. Measure 100 g sour cream and 240 g rye-wheat bread.
Warm the cooked potatoes in a covered pan with a splash of water for about 5 minutes until heated through, then drain any extra water. Mash them while warm with a fork or potato masher until mostly smooth; do not turn them into a liquid purée.
Let the mash cool just enough that the sour cream will not split. Fold in the onion, sour cream, 2 g salt, 1 g black pepper and most of the chives. Stir to a thick, spreadable texture.
Divide the bread into four slices. Spread all of the potato mixture across the slices and scatter the reserved chives over the top. Serve immediately as two substantial bread meals.

Pam at The Bread She Bakes documents this Innviertel family preparation with boiled floury potato, onion, sour cream and chives. Ready-cooked potatoes are a disclosed shortcut; the source boils them from raw. Unlike the catalogue’s quark and paprika-curd spreads, this one is mainly mashed potato. It is lacto-vegetarian because it contains dairy but no egg. Bread requires a suitable vegetarian label; milk and gluten are priority allergens. The Commons photograph shows one potato-spread slice with red onion and chives; this recipe uses four slices and ordinary onion. Calorie and timing figures are editorial estimates.

Erdäpfelkas auf Roggenbrot

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Pam / The Bread She Bakes — Innviertel Erdäpfelkas family recipe

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