John Myers
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Baked Potato Pancakes
The perfect baked potato pancakes recipe with a picture and simple step-by-step instructions.
potato pancakes
- Potatoes
- 2 Onions
- 4 Carrots
- 4 Hokkaido pumpkin
- 3 Eggs
- 150 g Ham cubes
- 3 tablespoon Flour
- Salt
- Pepper
Dip
- 200 g Sour cream
- 200 g Natural yoghurt
- Salt
- Pepper
- Dill
potato pancakes
- Peel the potatoes, carrots and onions, wash the pumpkin, remove the seeds and grate everything.
- Now put the mixture in a cloth and squeeze it out over a sieve so that it is no longer so wet.
- Add the eggs, flour and the ham cubes, season well with salt and pepper and mix well,
- Line a baking sheet with parchment paper, distribute the potato mixture evenly on it and put it in a 200c, warm oven for about 30 minutes
- Take the baking sheet out of the oven and let it rest for a while.
Dip
- Stir all ingredients together and season with salt and pepper.
- Now arrange the potato pancakes on a plate with the dip and enjoy – bon appetit; 🙂
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