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Potato pancakes with leek and ham cubes

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 leek(s)
  • 3 onions
  • 3 eggs
  • 8 tbsp, heaped flour
  • 200 g diced ham
  • 200 g Gouda (aged 1 year)
  • 1 garlic clove(s)
  • 1 tsp salt
  • 1 pinch(s) of pepper
  • 1 pinch(s) nutmeg
  • Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and coarsely grate them. Crush the garlic and stir in. Finely chop the onions and stir in. Add the coarsely grated cheese, diced ham, flour, and egg; season with salt, pepper, and nutmeg; mix everything well. Finely chop the leek and add it to the potato mixture, stirring again. Heat the oil in a pan. Using a spoon, drop portions of the potato pancake batter into the pan, flatten slightly, and fry until golden brown, turning frequently if necessary. Drain on kitchen paper. Repeat until all the batter is used up. Serve sprinkled with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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