Potato Pancakes W/Katenspeck and Cheese (German)

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.