Potato Pancakes with Smoked Pork Neck and Sauerkraut
By chef Gulasch
Prepare delicious fried potato pancakes - a traditional dish complemented by sauerkraut and smoked meat that give the whole dish a wonderful aroma and elevate it to a higher level.
- 15 min
- total
- Easy
- level
10 min prep · 5 min cook
What you will need
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Potatoes 200 g -
Smoked pork ham 50 g -
Sour white cabbage 100 g -
Eggs 1 pcs
-
Plain Flour 20 g -
Garlic 1 clove -
Marjoram 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients so everything goes smoothly!
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Chop the ham. Cut the smoked ham into small cubes.
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Peel and grate the garlic. Peel and grate the garlic on a fine grater, or press it with a garlic press.
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Grate the potatoes. Grate the potatoes on a coarse grater. After grating, squeeze out the excess liquid they have released.
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Mix the batter. Mix the batter: put the potatoes, garlic, eggs, flour and marjoram into a bowl. Season with salt and pepper and mix thoroughly, preferably by hand.
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Fry the potato pancakes. Pour sunflower oil into a frying pan. When it is hot, pour a little batter into the pan and shape it into a circle. On top of the batter add sauerkraut and the diced smoked pork neck. When the pancake is golden brown, flip it and fry until golden brown on the other side.
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Serve. Serve while still warm. If desired, add the remaining sauerkraut and smoked ham to the plates.
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