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* !
Provided by twissis
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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K. Jade
[email protected]These pancakes are the perfect comfort food. They're hearty, filling, and delicious.
adnankhan safi729
[email protected]I will definitely be making these pancakes again. They were a hit with my family and friends.
Sharon Paul
[email protected]These pancakes were so good! I loved the combination of potato, bacon, and cheese.
Sadaf Kulsoom
[email protected]I don't know what I did wrong, but these pancakes were not good. They were dry and flavorless.
Rana Zaid
[email protected]These pancakes were a disaster! They fell apart when I tried to flip them and they were completely undercooked.
hodan xasan gaboow
[email protected]I would have liked these pancakes more if they had been more crispy. They were a little too soft for my liking.
Gsm Gssm
[email protected]I thought these pancakes were just okay. They were a little bland for my taste.
Rahim Luxury
[email protected]These pancakes were easy to make and tasted great. I will definitely be making them again.
Bankole Olabanji
[email protected]I followed the recipe exactly and the pancakes turned out perfectly. They were so good that I ate them all in one sitting!
Mubarak Shah
[email protected]These were delicious! I made them for dinner last night and my family loved them.
chuck taylor
[email protected]I've made these pancakes a few times now and they're always a crowd-pleaser. They're easy to make and always come out perfect.
RIYAD HOSSIN
[email protected]These potato pancakes were a hit at my brunch party! They were crispy on the outside and fluffy on the inside, and the combination of bacon, cheese, and onion was perfect.