Crispy Potato Pancakes with Quick Herring Salad
If you love German comfort food that feels both hearty and fresh, this is the one. Crispy potato pancakes (think Kartoffelpuffer, the famous German fried potato cakes) become the perfect base for a quick, savory smoked herring salad with pickles, onion, parsley, and sour cream. It’s a smart little “open-faced sandwich” moment — crisp, creamy, tangy, and deeply satisfying.
This recipe also makes a great light supper alongside soup and rolls, and the page even calls out an easy shortcut: if you don’t want to shred potatoes, you can use a German potato pancake mix from our sister site: thetasteofgermany.com.
Crispy Potato Pancakes with Quick Herring Salad
Crispy potato pancakes (Kartoffelpuffer) paired with an easy smoked herring salad make a classic North German-style meal that’s perfect for Lent or a light supper.
Ingredients
For the Quick Herring Salad:
- 1/2 green bell pepper finely chopped
- 1 German garlic barrel or dill pickle sliced
- 2 tbsp minced red onion
- 1 tsp chopped fresh flat leaf parsley divided, plus sprigs for garnish
- 1 can German smoked herring in olive oil 7-ounces
- freshly ground black pepper
- 2 tbsp sour cream
For the Crispy Potato Pancakes:
- 2 cups frozen shredded potatoes loosely packed
- 1 egg lightly beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- pinch freshly ground pepper
- Vegetable oil for frying
Instructions
For herring salad:
- Stir together green pepper, pickle, red onion and 1/2 teaspoon parsley. Carefully stir in herring, just until mixed. Sprinkle salad with black pepper. Serve between potato pancakes, garnished with dollops of sour cream mixed with remaining parsley, and garnished with parsley sprigs.
For the Potato Pancakes:
- Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible.
- Heat 1 inch of vegetable oil in a large skillet, and use a 1/4 cup measure to scoop three piles of potato mixture into the hot oil. Let fry on medium-high heat until golden brown, about 3 minutes. Turn cakes and press down with a spatula, flattening them as much as possible.
- When golden brown, remove onto paper towels. Repeat with remaining potato mixture. Serve pancakes immediately, or store refrigerated until ready to serve, and reheat in a 350 degrees F oven for 10 minutes.
Notes
Tips for best results
- Press the pancakes flatter after flipping (as your instructions note). That’s how you get crisp edges and an even crunch.
- Don’t overmix the herring: fold gently so the pieces stay intact and pleasantly chunky.
- Make it a full “light supper”: serve with soup + rolls, exactly as the recipe recommends.
Serving ideas
- Add sliced cucumbers or a small green salad to lean into the “fresh + salty” contrast.
- Make it more “Hanseatic Cities” style: pair with a crisp lager or mineral water with lemon.
