Potato Pancakes W/Katenspeck and Cheese (German)

• 1 kg firm potato (peeled)
• 1 small onion (grated)
• 2 12 tablespoons flour
• 12 teaspoon salt
• fresh ground black pepper
• 1 tablespoon fresh parsley (chopped)
• 1 sprig fresh thyme (leaves from sprig, chopped)
• 115 g ham (finely chopped)
• 85 g emmenthaler cheese (coarsely grated, may use Swiss cheese)
• canola oil (for frying)

1. Coarsely grate potatoes & squeeze dry w/your hands or a colander, pressing down w/the back of a ladle.
2. Place in a bowl w/the grated onion & mix in the flour.
3. Add salt, some freshly ground black pepper + herbs & set aside.
4. In a lrg non-stick fry pan, fry chopped ham till crisp.
5. Remove ham from pan, but leave rendered fat in pan.
6. Stir crisped ham + cheese into the potato mixture.
7. Heat 1 tbsp canola oil w/the rendered fat.
8. When hot, drop in a rounded tbsp of potato mixture & flatten w/the back of a spoon to a round shape or as neatly as you can.
9. Fry for 2-3 min over med-heat till golden brown & flip to cook the other side.
10. Repeat w/the mixture in batches.
11. Top up the oil as needed & make sure it is hot b4 frying ea batch.
12. Drain on paper towels, keep uncovered in a warm oven till all batches are cooked & then have a feast.
13. NOTE RE CHEESE: Suggested ideal subs for Emmenthal are: American Swiss cheese, Raclette, Gruyere, Jarlsberg & Alpine Lace from Wisconsin.
14. NOTE RE YIELD & TIMES: # of servings was shown, but not the yield.
15. Since the pancakes are cooked in batches & w/o the yield, the cooking time was entirely guesstimated.

potato, onion, flour, salt, fresh ground black pepper, fresh parsley, thyme, ham, emmenthaler cheese, canola oil

Taken from www.food.com/recipe/potato-pancakes-w-katenspeck-and-cheese-german-255549 (may not work)