In fact the "my way" it would rather deal of improvisation to a stock of eggs that was the one provided in the fridge! Hence the change in tactics ^ ^
An evening meal, accompanied by iceberg lettuce with red onions, a nice little dinner what!
With a pleasant surprise in the end because I found it gave a taste particularly pleasant ... So yes
cakes potatoes, Alsatian way, but adapted! With what do I stole the egg that I missed? Pardis Well, by the Swiss breakfast:) It saves
often putting this little fellow is a pleasure to find them ready to save the poor mother that I am pressed;)
(except for Dad swears it through butter, the richness, the abundance of calories, yes, give good taste)
Another small point: the end of baking, because traditionally the patties are almost fried in a handsome volume of oil! Unable to digest this for me, and to avoid the extra pounds to everyone, I chose to pre-cook in a skillet (so with much less oil) and finish in the oven. Guaranteed results!
for three normal-sized stomachs
Ten potato with firm flesh medium
1 bunch fresh parsley
Salt, pepper and nuts
nutmeg 1 large yellow onion 1 egg
2 small Swiss 40% fat (or another egg so)
neutral oil (not olive) for cooking
Preheat oven to 200 ° C.
Peel your potatoes and grate them finely. Transfer the whole in a colander, press well the fist of the hand to release the juice and let it sink in the rest.
also finely chop the parsley bunch of previously rinsed and dried. Book.
In a bowl, mix egg, chipmunks, salt (although salt), pepper, nutmeg, chopped onion and parsley.
sufficiently Press shredded potatoes to make the most out of juice. Then add them to the previous preparation.
Heat a large skillet. Pour in a little oil and drop 3 large spoonfuls of potatoes, spread them with back of spoon to form pancakes. Brown on both sides and then transfer the patties on a plate to put them in the oven for about 25 minutes.
Go to table!
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