Potato Pancakes W Katenspeck and Cheese German
Delight in the hearty flavors of Germany with these Crispy Potato Pancakes with Katenspeck and Cheese! This irresistible dish combines golden-brown shredded russet potatoes with the savory richness of Katenspeck (smoked pork belly) and the melty goodness of Gruyère cheese for a decadent twist on the classic. Enhanced with hints of onion, a touch of nutmeg, and crisp edges achieved through skilled frying, these pancakes are as satisfying as they are flavorful. Topped with a dollop of tangy sour cream and fresh chives, they make the perfect comfort food for breakfast, lunch, or dinner. Whether you're recreating authentic German cuisine or simply craving something indulgent, these potato pancakes are an absolute crowd-pleaser.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 150 grams Katenspeck (smoked pork belly)
- 100 grams Gruyère cheese (or your preferred melting cheese)
- 1 small Yellow onion
- 1 large Egg
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 4 tablespoons Vegetable oil (for frying)
- 100 grams Sour cream (for serving)
- 2 tablespoons Chives (optional, for garnish)
Instructions
Peel the potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and wring out as much excess liquid as possible.
Finely dice the Katenspeck and small onion.
In a large mixing bowl, combine the grated potatoes, diced Katenspeck, grated Gruyère cheese, diced onion, egg, flour, salt, black pepper, and optional nutmeg. Mix well to form a combined batter.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.
Scoop about 1/4 cup of the potato mixture into the skillet for each pancake and flatten them gently with the back of a spatula into round discs, about 1 cm thick.
Cook the pancakes for 3-4 minutes on each side, or until they are golden-brown and crispy. Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil. Repeat with remaining batter, adding more oil as needed.
Serve the potato pancakes warm with a dollop of sour cream on top and a sprinkle of fresh chives, if desired.
Nutrition Facts
Calories |
3183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.3 g | 239% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 464 mg | 154% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 20.9 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1391 mg | 107% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7449 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
