Celebrating September; Reiberdatschi


Autumn has always been my favourite time of year. As a child I enjoyed the return to school (believe it or not!) and properly ordered days.


Later I relished in the cooler weather after heat/sunburn irritated my sensitive skin. And thoughts of golden Octobers, with all those rich colours, also made me happy even before I became a gardener.


Now I tend to look towards gardening chores and cooking opportunities, as the fruits ripen, pumpkins become available on the local market, and the cooler weather requires warm, aromatic and comforting food.


Taking geranium cuttings, drying lemon verbena, processing the last of the basil into pesto for eating and freezing, ordering bulbs for spring, dividing plants, and generally taking stock… that’s what I have been doing this week. I have also made a huge pot of apple compote with apples our neighbour gave us, which we ate warm with vanilla ice cream, as well as with this traditional Bavarian dish: Reiberdatschi, otherwise known as potato cakes, potato rösti or potato pancakes… I guest-posted this a couple of years ago on Claire’s pages at Promenade Plantings, but here it makes its first appearance.

I’m linking in this time to Donna’s Seasonal Celebrations at Gardens Eye View, where Donna asks us how we are celebrating the season’s change as the autumn equinox approaches. Thanks Donna!


Reiberdatschi1(I think you’ve met my Bavarian bear Franz before… 😉 )

  • 1 lb/500g new potatoes
  • 1 onion
  • 1 egg
  • 1 tbsp flour
  • salt and pepper
  • oil for frying

Roughly grate the potato and onion. Stir in everything else and heat the oil in a large frying pan/skillet. Drop spoonfuls of the mixture into the hot oil and turn down the heat immediately. Turn each potato cake immediately too, and flatten a little with a spatula. Now cook on a medium heat for about 8 minutes. Turn and cook the other side for a further 8 minutes, until golden brown.

Serve hot with plain – or very slightly spiced – cold apple compote.


Enjoy your September!