Riefkoken with cooked ham and spring onions

Ingredients for 4 servings:

• 1 kg potatoes
• 1 bunch of spring onions
• 200 g cooked ham
• 4 eggs
• 1 onion(s)
• 1 tsp, leveled salt
• nutmeg
• vegetable fat
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

potato pancakes

Wash, peel, and coarsely grate the potatoes. Place them in a large, fine sieve and press gently to release the juices. Peel the onion and finely grate it into the potatoes. Wash the spring onions and cut them into bunches, about 2-5mm thick. Slice the cooked ham into pieces about 10 x 10mm. Add it to the pan with the eggs, salt, a little nutmeg, and pepper, and mix everything together. If the batter is still too runny, add enough flour to make a batter that isn’t too stiff. Heat vegetable fat or oil in a pan. Drop small amounts of batter into the hot fat and cook until golden brown and crispy.