Potato Pancakes W/katenspeck And Cheese (german)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 coarsely grate potatoes & squeeze dry w/your hands or a colander, pressing down w/the back of a ladle.
• 2 place in a bowl w/the grated onion & mix in the flour. add salt, some freshly ground black pepper + herbs & set aside.
• 3 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.
• 4 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.
• 5 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.
• 6 note re cheese: suggested ideal subs for emmenthal are: american swiss cheese, raclette, gruyère, jarlsberg & alpine lace from wisconsin.
• 7 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.