Summary

Ingredients

• 1 kg potato (s)
• 1 bunch spring onion (s)
• 200 g cooked ham
• 4 egg (s)
• 1 onion (s)
• 1 teaspoon, leveled salt
• nutmeg
• Vegetable fat
• pepper

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Instructions

1. Wash and peel the potatoes. Coarsely grate them directly into a fine-mesh sieve.
2. Gently squeeze the grated potatoes to remove excess liquid.
3. Peel the onion and finely grate it over the squeezed potatoes.
4. Wash the spring onions and cut them into 2-5mm slices. Cut the cooked ham into roughly 10x10mm pieces.
5. Add the 4 eggs, 1 teaspoon salt, a pinch of nutmeg, and a few grinds of pepper to the potato mixture. Mix well until combined.
6. If the mixture is still too wet, gradually stir in small amounts of flour until the dough becomes firm but not dry.
7. Heat vegetable fat or oil in a large frying pan over medium-high heat until shimmering, about 1-2 minutes.
8. Drop small spoonfuls of the mixture into the hot fat and fry for 3-4 minutes until the bottom is golden brown and crispy.
9. Flip the potato pancakes and fry the other side for 3-4 minutes until golden brown and crispy. Serve hot.