Which potatoes should be used?

Already boiled potatoes rubbed fine or pressed through a potato ricer (purée press). The recipe uses 1½ kg for 6 servings.

How do I bread the cakes?

Set aside a little of the 3 eggs for breading. Form the dough into round or pointed cakes, turn them first in egg and then in crushed bread (breadcrumbs).

Should they be pan-fried or deep-fried?

Both work: the recipe says fry in butter or in a pot of lard (deep-fried in lard).

What is served with them?

A green salad or potato salad, according to the original in Stor kokebok (1914), p. 362.

Potatoes with Ham (pommes de terre au jambon)

Name: Potatoes with Ham (pommes de terre au jambon)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.5 kg potatoes (boiled); 125 g ham (finely chopped); 3 pcs egg (a little reserved for breading); 30 g butter (melted); pepper (to taste); salt (to taste); 1 pcs small onion (grated); 2 dl breadcrumbs or rusk crumbs (for breading); butter or lard (for frying)

Breaded potato cakes with finely chopped ham, egg, butter, and grated onion, fried in butter or deep-fried, served with a green salad or potato salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 362 (falt i det fri)

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About the dish

A French-inspired potato dish in Erken's potato chapter, where boiled potatoes and ham are worked into breaded cakes. She recommends a green salad or potato salad alongside.

How to make it

1
Make the dough
Rub or press the boiled potatoes through a purée press. Stir in the finely chopped ham, the eggs (hold back a little for breading), melted butter, pepper, salt, and the grated onion.
2
Form the cakes
Work the dough into round or pointed cakes.
3
Bread and fry
Turn the cakes in the reserved egg and then in breadcrumbs. Fry them golden in butter, or deep-fry them in lard.
4
Serve
Serve the cakes with a green salad or potato salad.

Changes from the original

"Crushed bread" modernized to breadcrumbs/rusk crumbs, and a pot of lard mentioned as an alternative to frying in butter. The amount of onion estimated at one small onion.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 362) → 1949 (korrekturlest, s. 400)~29% av teksten endretfjernetlagt til

1½ (Pommes de terre au jambon.) ½ kg. poteter 125 gr. skinke 3 egg 30 gr. smør pepper salt ~~løk støtt brød~~ løk. De kokte poteter ~~gnides~~ gnis fint eller presses gjennem ~~purépresse,~~ puré presse, irøres den finhakkede skinke, eggene, det smeltede smør, pepper, salt og en ~~liten,~~ liten reven løk. Deigen arbeides til runde eller ~~spidse~~ spisse kaker, som vendes i egg — ta litt fra de 3 — og støtt brød. Stekes i smør eller smultgryte. Serveres sammen med ~~grønsalat~~ grønn salat eller ~~potetessalat.~~ potetsalat.

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Frequently asked questions

Which potatoes should be used?: Already boiled potatoes rubbed fine or pressed through a potato ricer (purée press). The recipe uses 1½ kg for 6 servings.
How do I bread the cakes?: Set aside a little of the 3 eggs for breading. Form the dough into round or pointed cakes, turn them first in egg and then in crushed bread (breadcrumbs).
Should they be pan-fried or deep-fried?: Both work: the recipe says fry in butter or in a pot of lard (deep-fried in lard).
What is served with them?: A green salad or potato salad, according to the original in Stor kokebok (1914), p. 362.

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