Crushed potatoes with escarole

    40 min

    Almost like a version of bubble and squeak, this potato dish has come back into fashion in Germany in recent years. The potatoes can be combined with virtually any kind of flavourful greens, such as kale or dandelion, or a bunch of finely chopped aromatic herbs.


    Pennsylvania, United States
    3 people made this

    Serves: 6 

    • 1kg starchy potatoes
    • 3 tablespoons vegetable oil
    • 1 1/2 tablespoons white wine vinegar
    • salt and freshly milled black pepper
    • 1 small head escarole or curly endive
    • 30g butter
    • pinch of nutmeg

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Quarter or halve the potatoes depending on size. Bring to the boil in salted water and cook them until tender. Drain.
    2. Whisk the oil with the salt, vinegar and pepper. Cut the escarole into very fine strips and toss with the dressing.
    3. Crush the hot potatoes and stir in the butter. Season with salt and nutmeg. Fold in a portion of the escarole. Heap the potatoes in the middle of a large shallow serving platter, and arrange the rest of the endive in a circle around the potatoes. Serve at once.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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