Potato Pancakes W/Katenspeck and Cheese (German)
- Reviews 6
Ready In: 45 mins
Serves: 4
Ingredients
- 1 kg firm potato (peeled)
- 1 small onion (grated)
- 2 1⁄2 tablespoons flour
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1 tablespoon fresh parsley (chopped)
- 1 sprig fresh thyme (leaves from sprig, chopped)
- 115 g ham (finely chopped)
- 85 g emmenthaler cheese (coarsely grated, may use Swiss cheese)
- canola oil (for frying)
Directions
- Coarsely grate potatoes & squeeze dry w/your hands or a colander, pressing down w/the back of a ladle.
- Place in a bowl w/the grated onion & mix in the flour. Add salt, some freshly ground black pepper + herbs & set aside.
- In a lrg non-stick fry pan, fry chopped ham till crisp. Remove ham from pan, but leave rendered fat in pan. Stir crisped ham + cheese into the potato mixture.
- Heat 1 tbsp canola oil w/the rendered fat. When hot, drop in a rounded tbsp of potato mixture & flatten w/the back of a spoon to a round shape or as neatly as you can.
- Fry for 2-3 min over med-heat till golden brown & flip to cook the other side. Repeat w/the mixture in batches. Top up the oil as needed & make sure it is hot b4 frying ea batch. Drain on paper towels, keep uncovered in a warm oven till all batches are cooked & then have a feast.
- NOTE RE CHEESE: Suggested ideal subs for Emmenthal are: American Swiss cheese, Raclette, Gruyère, Jarlsberg & Alpine Lace from Wisconsin.
- NOTE RE YIELD & TIMES: # of servings was shown, but not the yield. Since the pancakes are cooked in batches & w/o the yield, the cooking time was entirely guesstimated.
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