Potato Pancakes with Three Toppings
Complemented by a variety of toppings, these hearty potato pancakes are as versatile as they are good.
Recipe courtesy German Agricultural Marketing Board
| Servings |
| 16-20pancakes |
| Servings |
| 16-20pancakes |
Ingredients
- 8 cups frozen shredded potatoes loosely packed
- 4 eggs lightly beaten
- 1/2 cup flour
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- vegetable oil for frying
- toppings of your choice (see below)
Servings: pancakes
Units:
|
Ingredients
Servings: pancakes
Units:
|
Instructions
- Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible. Heat 1 inch of vegetable oil in a large skillet, and use a 1/4 cup measure to scoop three piles of potato mixture into hot oil. Let fry on medium-high heat about until golden brown, about 3 minutes.
- Turn cakes and press down with a spatula, flattening them as much as possible. Fry until golden brown, and remove onto paper towels. Repeat with remaining potato mixture.
- Serve pancakes immediately or refrigerate until ready to serve. Reheat in a 350° F oven for 10 minutes.
Option 1: Black Forest Ham and Sauerkraut
- Combine 2 cups German sauerkraut in white wine, drained, and 4 slices of German Black Forest Ham, sliced into strips. Add 3 tbsp light olive oil and 1 tsp German sweet mustard. Add 1 tsp fresh thyme. Stir gently and serve.
Option 2: Smoked Salmon and Spicy Crème Fraiche
- Combine 6 ounces smoked salmon, 1 finely diced large scallion, 1/4 cup crème fraiche, 1 tbsp creamy horseradish, and 1 tsp minced fresh dill. Stir gently and serve.
Option 3: BBQ-Curry Chicken
- Combine 3 tbsp German curry ketchup, 3 tbsp barbecue sauce, and 2 tbsp balsamic vinegar in a saucepan. Add the shredded meat of 2 cooked boneless, skinless chicken breasts. Cook on low heat, stirring occasionally, until warm throughout.
