Lohplatz is a German dish from Hessen. To be honest I am German and I’ve never eaten or heard of it before. Last friday I had a game night (we played Risk) and I had the chance to eat Lohplatz there. It was delicious so I asked for the recipe. It’s also known under the name Schmiechelskuchen or Salzkuchen.
Basically Lohplatz is a potato cake with rye bread dough as the base and mashed potatoes, quark and sour cream on top. As a finishing touch it is usually topped with poppy seeds, onions and bacon. Sounds good? Then scroll down to get the recipe!
Make bread dough (Skip this step if you have bread dough). If you don't: Dissolve yeast (20 gr) in milk (250 ml) and mix with flour (400 g), salt (1 tbsp) and oil (3 tbsp). Knead the dough vigorously and let it rise for 30 minutes in a warm place. Now knead the dough well until it separates from the edge of the bowl, roll it into shape with the rolling pin and spread out on a baking sheet lined with baking paper.
Cook the potatoes for 20 minutes, peel and squeeze or stomp through the potato squeezer. Let the potato cool down for a while.
Gradually add sour cream, eggs and oil until a spreadable mass is obtained. Add milk for a smoother consistency if it's too dense or seems dry. Season with salt and pepper and/or vegetable stock how you like.
Spread the potato mixture evenly over the bread dough.
Sprinkle with the ham cubes, onions, salt and pepper
Bake in a preheated oven on a medium rack at 220 degrees top and bottom heat (circulating air 200 degrees) for approx. 40 minutes. Allow to cool briefly and serve.