Grated potato pancakes with thyme and cranberries

Name: Grated potato pancakes with thyme and cranberries
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 kg large potatoes; 1 Onion; 2 Eggs (Gr. M); 3-4 Tbsp Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2-3 TABLESPOONS clarified butter; 150 g Blue cheese (e.g. Saint Agur); 6 Stem(s) Thyme; 5 TABLESPOONS Wild cranberries (glass); baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 kg large potatoes
1 Onion
2 Eggs (Gr. M)
3-4 Tbsp Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2-3 TABLESPOONS clarified butter
150 g Blue cheese (e.g. Saint Agur)
6 Stem(s) Thyme
5 TABLESPOONS Wild cranberries (glass)
baking paper

Directions

1
Line a baking tray with baking paper for the potato pancakes. Peel, wash and grate the potatoes, peel and grate the onion. Mix in eggs and flour. Season with salt, pepper and nutmeg.
2
Heat the clarified butter in portions in a pan. Fry 2-3 grated potatoes on each side for 2-3 minutes until crispy. Bake a total of 10-12 potato pancakes. Place the finished potato pancakes next to each other on the baking tray.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: stage 3. Cut cheese into approx. 12 thin slices. Place on the finished potato pancakes and bake in the oven for 4-5 minutes.
4
Meanwhile wash the thyme, dab dry and chop. Mix with the cranberries and eat with the potato pancakes.