Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 ½ kg potato (s)
- 2 onions)
- 4 egg (s)
- 2 tablespoon, heaped flour
- 200 g ham, diced into small pieces
- 200 g crème fraîche or sour cream
- 0.5 ½ bunch parsley, chopped
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes. Peel the onions and grate both finely. Knead with the eggs, flour and 3/4 of the ham cubes and then season with salt and pepper.
- Spread the potato and egg mixture evenly on a well-oiled baking sheet and bake in the oven preheated to 200 ° C for about 35 minutes.
- Fry the remaining diced ham until crispy without fat.
- Stir the sour cream or crème fraîche until smooth and distribute in blobs on the finished potato pancake. Then add the fried ham cubes and serve garnished with the parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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