Potato and sauerkraut pancakes

Name: Potato and sauerkraut pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Mild wine sauerkraut; 1 collar Chives; 150 g Whole milk yoghurt; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 300 g floury potatoes; 2 Eggs (size M); 30 g Flour; 50 g clarified butter; 3 discs Parma ham (about 8 g each); 6 discs Kassel cold cuts (approx. 15 g each)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Mild wine sauerkraut
1 collar Chives
150 g Whole milk yoghurt
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
300 g floury potatoes
2 Eggs (size M)
30 g Flour
50 g clarified butter
3 discs Parma ham (about 8 g each)
6 discs Kassel cold cuts (approx. 15 g each)

Directions

1
Place the sauerkraut in a sieve and drain well. Wash the chives, shake dry, put some stalks aside for garnishing. Cut remaining chives into fine rolls.
2
Put 1/4 of the rolls aside for garnishing. Mix yoghurt and sour cream. Season with salt and pepper. Stir in chives. Peel and finely grate the onion. Peel, wash and dry the potatoes.
3
Grate potatoes. Squeeze the sauerkraut vigorously and pluck. Put sauerkraut, onion, potatoes, eggs and flour in a bowl and mix well. Season with salt and pepper. Heat the clarified butter in portions in a small pan.
4
Bake 12 potato and sauerkraut pancakes one after the other on medium heat for about 2 minutes on each side until golden brown. Keep warm. Cut ham slices in half lengthwise. Arrange the pancakes with a dollop of cream and ham or smoked pork.
5
Sprinkle with remaining chives and garnish. Add the rest of the cream.