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Potato Pancakes W/Katenspeck And Cheese

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Ingredients

Adjust Servings:
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)

Nutritional information

260.2
Calories
17 g
Calories From Fat
1.9 g
Total Fat
0.6 g
Saturated Fat
14.9 mg
Cholesterol
742.7 mg
Sodium
49.2 g
Carbs
5.9 g
Dietary Fiber
2.7 g
Sugars
12.2 g
Protein
303g
Serving Size

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Potato Pancakes W/Katenspeck And Cheese

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    Cuisine:

    The taste and texture are wonderful, but I'm afraid I must be a potato pancake failure...my cakes just would not stay together. But I pieced them together and made the best of it. Delicious...plus I had lots of the potato mixture leftover....really makes a lot! So we will have a delicious breakfast tomorrow too! Thanks for sharing! Made for Football tag on Yuku 2014!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Potato Pancakes W/Katenspeck and Cheese (German),Few things are more-identified w/traditional German cuisine than potato pancakes. This recipe from *Modern German Food* by Roz Denny takes your garden-variety potato pancake & expands it to include the flavors of ham & cheese. Katenspeck is from the word *Katen* & means “barn” in German, i.e. this ham is made farmhouse-style (cured, smoked & cooked). Roz’s intro read: “Potato pancakes are a traditional Rheinland confection. Once it was mother who wielded the pan. Nowadays spec dys in bars & cafes are the ideal opportunity to sample this dish & there are street stalls selling them. The most famous is outside the Cologne railway station, so visitors have no excuse not to sample this delicacy! The pancakes are sometimes served w/applesauce, but this version w/chopped crispy Katenspeck, grated onion & cheese is always popular.” Made me hungry just to think about it & the pic pushed me well over that hunger edge. (Pls see notes after prep Re cheese & cooking time). *Enjoy* !,The taste and texture are wonderful, but I’m afraid I must be a potato pancake failure…my cakes just would not stay together. But I pieced them together and made the best of it. Delicious…plus I had lots of the potato mixture leftover….really makes a lot! So we will have a delicious breakfast tomorrow too! Thanks for sharing! Made for Football tag on Yuku 2014!


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    Steps

    1
    Done

    Coarsely Grate Potatoes & Squeeze Dry W/Your Hands or a Colander, Pressing Down W/the Back of a Ladle.

    2
    Done

    Place in a Bowl W/the Grated Onion & Mix in the Flour. Add Salt, Some Freshly Ground Black Pepper + Herbs & Set Aside.

    3
    Done

    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
    Done

    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
    Done

    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
    Done

    Note Re Cheese: Suggested Ideal Subs For Emmenthal Are: American Swiss Cheese, Raclette, Gruyre, Jarlsberg & Alpine Lace from Wisconsin.

    7
    Done

    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.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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