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.

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From1914 1949 Modernised

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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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