Potato Pancakes with 3 Toppings | |
Makes 16 to 20 pancakesIngredients:8 cups (loosely packed) frozen shredded potatoes4 eggs, lightly beaten 1/2 cup flour 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper Vegetable oil for frying Toppings (recipes below) Preparation: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 store refrigerated until ready to serve, and reheat in a 350 degrees F oven for 10 minutes.Toppings:Black Forest Ham & SauerkrautCombine 2 cups sauerkraut in white wine, drained, and 4 slices of Black Forest ham, sliced into strips. Add 3 tablespoons light olive oil and 1 teaspoon sweet mustard. Add 1 teaspoon fresh thyme. Stir gently and serve.Smoked Salmon & Spicy Crème FraicheCombine 6 ounces smoked salmon, 1 finely diced large scallion, 1/4 cup crème fraiche, 1 tablespoon creamy horseradish, and 1 teaspoon minced fresh dill. Stir gently and serve.BBQ-Curry ChickenCombine 3 tablespoons German curry ketchup, 3 tablespoons barbecue sauce, and 2 tablespoons 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. |
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