Potato Pancakes with Ham Gruyere and Fennel
Ingredients
- 6 to 8 russet potatoes, I used smallish ones. Baked in a 350 degree oven for 50 to 60 minutes, then cooled overnight in the fridge
- 1 cup ham, julienned
- 2 teaspoons fennel seed, coarsely ground
- 1 1/4 cups gruyere cheese, coarsely grated
- 1/4 cup schmaltz/chicken fat, plus extra for the greasing the molds
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