German Potato Pancake Recipe
- 1 kg firm peeled potatoes (1000 g)
- 1 small onion, grated
- 2½ tablespoons flour (38 g)
- ½ teaspoon salt (2.5 g)
- Fresh ground black pepper
- 1 tablespoon fresh, chopped parsley (15 g)
- 1 sprig fresh thyme (leaves from sprig, chopped)
- 115 g ham (finely chopped)
- 85 g Emmenthaler cheese or Swiss cheese
- Canola oil
- In a colander/strainer, coarsely grate potatoes and squeeze dry w/your hands, pressing down with the back of a ladle.
- Place grated potatoes in a mixing bowl, stir in grated onions and flour. Mix well.
- Add salt, freshly ground black pepper, herbs, and then set aside.
- In a large non-stick frying pan, sauté chopped ham until golden and crispy. Remove cooked ham from pan, but leave the excess fat in pan.
- Combine the crisped ham and cheese into the potato mixture.
- Heat 1 tbsp canola oil w/the reserved fat.
- When hot, scoop potato mixture by tablespoonfuls and flatten with the back of a spoon to a round shape as neatly as you can.
- Fry for 2-3 minutes over medium heat until bottom side is golden brown; flip to cook the other side.
- Fry the mixture in batches, add up oil as needed and make sure it is hot before frying each batch. Drain on paper towels, keep uncovered in a warm oven until all batches are cooked.
- Serve warm and enjoy.
If you don’t have Emmenthal cheese, the suggested ideal alternatives for it are American Swiss cheese, Raclette, or Alpine Lace from Wisconsin.
Recipe by Mashed Potatoes Recipe at http://www.mashed-potatoes-recipe.com/german-potato-pancake-recipe/
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