Potato Pancakes With Ham, Gruyere And Fennel

1. 1

   Peel and grate the potatoes on the large holes of a box grater.

2. 2

   In a non stick saute pan large enough to hold the molds comfortably, remember you will need to flip the cakes so you want some room, spread out the schmaltz. Schmaltz the inside of the ring molds and place the four molds into the pan.

3. 3

   Sprinkle a quarter inch layer of potatoes into the bottom of each mold making sure to get a good even layer. DO NOT SPANK your potatoes down. Season the potatoes with salt and pepper. Spread ham into the molds and then cheese and a sprinkle of fennel.

4. 4

   Add another layer of potatoes, season them and then add ham, cheese and fennel and then top with another layer of potatoes. DO NOT SPANK your potatoes it is fine if they are mounded up to a half inch above the rim of the mold.

5. 5

   The reason you do not want to spank or pat down your potatoes is they loose the lightness in the interior. They will naturally shrink and become flatter you don't need to do anything.

6. 6

   Place the pan over medium high heat. Once the potatoes start to sizzle reduce the heat to medium. It will take a lot longer than you think for the potatoes to become GBD (golden brown and delicious) so be patient. After about 7 minutes you want to check one by sliding a spatula, that is as wide as the ring mold, underneath and peek.

7. 7

   If they are good and brown use the wide spatula flip them. You will see the potato cake drop in volume but do not spank them. If the crunch top doesn't fall and is stuck to the mold take a paring knife and run it carefully around the edges and then gently push at the edges to get it to drop.

8. 8

   Once the other side is brown remove each cake from the pan and place them on a plate. Run a paring knife around the edges and lift the mold. Serve with mustard, ketchup and a pickle.

* Per serving · 4 servings · Values may vary.

No additional tips available.