John Myers
Ingredients for 4 servings:
- 500 g potatoes, coarsely grated
- salt and pepper
- 3 tbsp oil or butter (for frying)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
US potato pancakes made from grated, raw potatoes
“It’s made from grated potatoes, fried in fat, and addictive. What is it?” The Swiss say “Rösti,” the German says “Kartoffelpuffer,” and the North American and English think of their breakfast and say: hash browns. Since these are three different dishes, the initial definition needs to be refined. Hash browns are made from fresh, coarsely grated potatoes, from which as much liquid as possible is extracted after grating. By squeezing them in a sieve, using a potato ricer, or wrapping them in a cloth and then wringing them out—everyone chooses their own method. The grated potatoes are spread loosely and evenly on a griddle (ideal!) or in a spacious pan in which you have previously heated oil or butter. The grated potatoes are loosely shaped and lightly pressed down with a spatula. After a few minutes, peek under the potatoes by slightly lifting one side. When the underside is already nicely golden brown, you give yourself the command to flip them. Whether you use one hand in the pan or two hands with a spatula, it doesn’t matter. The important thing is that the second side is just as golden brown as the first. Now all that’s missing are two sunny-side-up eggs, two sausages, or two crispy slices of bacon, pancakes with maple syrup or a stack of toast, and a mug of piping hot coffee, and the “Full American Breakfast” can begin.
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