Potato Pancakes with Three Toppings

Complemented by a variety of toppings, these hearty potato pancakes are as versatile as they are good.

8 cups (loosely packed) frozen shredded potatoes
4 eggs, lightly beaten
1/2 cup flour
1 tsp sea salt
1/2 tsp freshly ground pepper
Vegetable oil for frying
Toppings of your choice (see below)

Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible. Heat 1 inch of vegetable oil in a large skillet, and use a 1/4 cup measure to scoop three piles of potato mixture into hot oil. Let fry on medium-high heat about until golden brown, about 3 minutes.

Turn cakes and press down with a spatula, flattening them as much as possible. Fry until golden brown, and remove onto paper towels. Repeat with remaining potato mixture.

Serve pancakes immediately or refrigerate until ready to serve. Reheat in a 350° F oven for 10 minutes.

Toppings

• Black Forest Ham and Sauerkraut: Combine 2 cups German sauerkraut in white wine, drained, and 4 slices of German Black Forest Ham, sliced into strips. Add 3 tbsp light olive oil and 1 tsp German sweet mustard. Add 1 tsp fresh thyme. Stir gently and serve.
• Smoked Salmon and Spicy Crème Fraiche: Combine 6 ounces smoked salmon, 1 finely diced large scallion, 1/4 cup crème fraiche, 1 tbsp creamy horseradish, and 1 tsp minced fresh dill. Stir gently and serve.
• BBQ-Curry Chicken: Combine 3 tbsp German curry ketchup, 3 tbsp barbecue sauce, and 2 tbsp balsamic vinegar in a saucepan. Add the shredded meat of 2 cooked boneless, skinless chicken breasts. Cook on low heat, stirring occasionally, until warm throughout.

Makes 16-20 pancakes.