In Switzerland, we call this little dish Härdöpfeltätschli oder Kartoffelpuffer – simple and easy savory potato pancakes that I like to serve with a salad and maybe a joghurt dip. So here we go:

Ingredients (6 pancakes, serves ca. 2 people):
500g potatoes (mealy)
100g flour
1-2 teaspoons of salt
1 medium sized egg
1 bunch of chives, roughly chopped
pinch of nutmeg
1-2 tablespoons of butter

Preparation:
Peel the potatoes and cut in half. In a pot, boil some water, add a good amount of salt and let the potatoes cook in simmering water for ca. 15 minutes. Drain and pass through a passe-vites or thoroughly mash the potatoes. Let the potato mash cool down.

Add all the other ingredients (flour, salt, egg, chives and nutmeg) and mix by hand until an even is obtained. Form 6 pancakes.

Add the butter to a frying pan over medium-high heat. Add the pancakes and sear them on both sides, afterwards, let them roast for 4-5 minutes on each side.
If you make more pancakes than fit in your pan, roast them in batches and keep the finished ones warm in the oven at 80-100 degrees (Celcius).

Serve with a side of fresh salad – and enjoy!

Tip: You can also make those out of leftover mashed potatoes, just increase the amount of flour a bit depending on how much milk and butter you have used for it – the dough should not be too sticky anymore and should keep it’s form once you made the pancakes.