A delightful twist on traditional potato pancakes, featuring crispy ham and aromatic herbs for a flavorful experience.
Grate the potatoes coarsely and squeeze out the excess moisture using your hands or a clean kitchen towel.
Removing as much moisture as possible ensures the pancakes will be crispy.
Combine the grated potatoes with the grated onion, flour, salt, pepper, parsley, and thyme in a mixing bowl.
Mix thoroughly to evenly distribute the herbs and seasonings.
In a non-stick frying pan, cook the chopped ham until crispy, then remove it from the pan, leaving the rendered fat.
Crispy ham adds a delightful texture and flavor to the pancakes.
Stir the crispy ham and grated cheese into the potato mixture until well combined.
Ensure the cheese is evenly distributed for a consistent flavor.
Heat the canola oil in the frying pan over medium heat. Drop a spoonful of the potato mixture into the pan and flatten it into a round shape.
Cook in batches and avoid overcrowding the pan for even cooking.
Fry each pancake for 2-3 minutes on each side until golden brown. Drain on paper towels and keep warm in the oven.
Keeping the pancakes warm in the oven ensures they stay crispy until serving.
Serve the pancakes warm with your choice of toppings, such as sour cream or applesauce.
Garnish with extra parsley for a fresh and vibrant presentation.
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