• 45minutes
  • 260calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 kg firm potato (peeled)

  2. 1 small onion (grated)

  3. 2 1/2 tablespoons flour

  4. 1/2 teaspoon salt

  5. fresh ground black pepper

  6. 1 tablespoon fresh parsley (chopped)

  7. 1 sprig fresh thyme (leaves from sprig, chopped)

  8. 115 g ham (finely chopped)

  9. 85 g emmenthaler cheese (coarsely grated, may use Swiss cheese)

  10. canola oil (for frying)

Instructions Jump to Ingredients ↑

  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.


Send feedback