4-6 servings / Preparation time 30 minutes
| 1 kg of floury potatoes
milk
2 eggs 3–4 handfuls of dried or fresh marjoram 4 large cloves of garlic, rubbed with salt 200 g lean smoked meat, cut into small pieces salt and pepper 4–6 tablespoons plain flour oil or lard for frying |
1. I carefully peel the potatoes, wash them, dry them, and then grate half of the potatoes on a fine grater and half on a coarse grater into a larger bowl. I then squeeze the grated potatoes with my hands and drain the water they release. I salt them and drizzle a little milk so they don't brown. I mix in the eggs, marjoram, garlic, smoked meat, salt and pepper to taste, and plain flour. I mix the mixture thoroughly to a medium-thick dough. 2. I pour oil into the pan, let it heat up, test with a bread roll crumb to see if it sizzles, and then use a ladle to drop small batches of potato pancakes into the pan. I flatten each one with the outside of the ladle. Fry until golden brown on both sides. I place the finished potato pancakes between paper towels to remove excess fat.
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