Potato Pancakes

Ingredients

• 1 kg waxy potatoes
• 1 onion
• 100 g well-aged smoked ham
• 2 tbsp clarified butter
• 150 g flour
• 275 ml milk
• 3 eggs
• 0.5 tsp dried marjoram
• 1 tbsp freshly chopped parsley
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Wash, peel and cut the potatoes into fine sticks or grate them. Rinse in a sieve and pat dry. Dice the onion finely. Dice the ham as well. Sauté the onions and ham together with 1 tbsp hot clarified butter for 2-3 minutes in a non-stick pan. Add the potatoes and cook, turning occasionally, until lightly golden brown and almost cooked through, about 10 minutes. Remove from the pan.

2. 2.

   For the batter whisk the flour into the milk until smooth, then fold in the eggs. Add the herbs and season with salt, pepper and nutmeg.

3. 3.

   To fry each pancake, add a little clarified butter to a hot pan and place a quarter of the potatoes. Mix in a quarter of the batter briefly and cook 3-4 minutes until golden brown (do not stir). Carefully flip and finish cooking for another 2-3 minutes until golden brown. Repeat with the remaining three pancakes and keep warm at 80°C in the oven if desired.