Corner View "White"

One of my favorite holiday memories is going to the Christmas market in Germany with my husband.  There is nothing more magical.  The twinkeling lights hanging from the wooden huts in the dark northern skies. Fluffy white snow crunching below boot laden feet.  Craft booths selling everything from homemade honey to wooden toys, but a Christmas market wouldn't be a Christmas market without food.  Gingerbread hanging in heart shapes on red ribbons, roasted almonds covered in vanilla sugar, wurst, and potato pancakes. Traditionally in Germany they are served with applesauce. Our house it divided: my husband loves them with applesauce, I love them with sour cream, and the children love them with ketchup.  They really are so simple to make. 

4 large potatoes shredded
2 eggs whisked to break the yolks
1 teaspoon salt
1 teaspoon pepper
1 leak chopped finely
1/2 cup shredded Gruyere cheese
6 Tablespoons of flour

Oil for frying.  I used olive oil, but you can use vegetable oil.  Just enough to coat the bottom of the pan.  We aren't deep frying these.

In a bowl combine everything but the oil.  With a 1/2 cup measurement cup scoop mixture into your palm of your hand and form a small patty as if you were making a hamburger.  Then gently lay in your heated oil.  Oil should be heated on medium.  Too high and you will burn them and they will be raw on the inside.  Cook until golden brown then flip and cook until golden brown on other side.  I like mine extra crispy, so I leave in pan just a little longer.  The trick really is to leave them alone as long as possible because if you flip them too early they will fall apart. You can place these on a paper towel and place in your oven at 200 to 250 degrees until you have cooked all of them to serve everyone at the same time.  My family just steals them as quick as I can get them out of the pan.  Enjoy!