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Potato Pancakes
Ingredients:
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8 cups (loosely packed) frozen shredded potatoes
4 eggs, lightly beaten
1/2 cup flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Vegetable oil for frying
Toppings (recipes below)
Cooking:
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Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible.
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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.
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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.
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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 & Sauerkraut
Combine 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 Fraiche
Combine 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 Chicken
Combine 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.
More German Recipes
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