Křupavé Bramboráky se Smaženým Vejcem a Okurkovým Salátem

Name: Křupavé Bramboráky se Smaženým Vejcem a Okurkovým Salátem
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 7 servings
Cuisine: Czech
Ingredients: 3 pound russet potatoes (peeled); 8 eggs (large); 0.5 cup all-purpose flour; 0.5 yellow onion (large, grated); 4 clove garlic (minced); 1 tablespoon marjoram (dried); 0.5 teaspoon black pepper (freshly ground); 1.5 cup vegetable oil (for frying); 2 English cucumbers (large, thinly sliced); 0.5 cup fresh dill (chopped); 0.25 cup apple cider vinegar; 0.5 teaspoon sugar; 2 tablespoon olive oil ((for salad))

Crispy Czech potato pancakes, seasoned with garlic and marjoram, served hot with a perfectly fried egg and a refreshing dill pickle salad.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 7
Cuisine: Czech
Difficulty: Medium

Dietary

Low-Sodium
Vegetarian
Pescatarian
Nut-Free
Low-Sugar

Ingredients

3 pound russet potatoes (peeled)
8 eggs (large)
0.5 cup all-purpose flour
0.5 yellow onion (large, grated)
4 clove garlic (minced)
1 tablespoon marjoram (dried)
0.5 teaspoon black pepper (freshly ground)
1.5 cup vegetable oil (for frying)
2 English cucumbers (large, thinly sliced)
0.5 cup fresh dill (chopped)
0.25 cup apple cider vinegar
0.5 teaspoon sugar
2 tablespoon olive oil ((for salad))

Instructions

For the Bramboráky: Grate 3 pounds peeled russet potatoes using the large holes of a box grater (or a food processor). Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large bowl.
Add 1 large egg, 1/2 cup all-purpose flour, 0.5 large grated yellow onion, 4 cloves minced garlic, 1 tablespoon dried marjoram, and 1/2 teaspoon black pepper to the potato mixture. Mix well until everything is evenly combined.
In a large heavy-bottomed skillet, heat 0.5 inch (about 1 1/2 cups) vegetable oil over medium-high heat until shimmering (about 350-375 degrees Fahrenheit). Drop heaping tablespoons of the potato mixture into the hot oil, flattening slightly to form pancakes. Do not overcrowd the pan.
Fry for 4-6 minutes per side, or until golden brown and crispy. Remove Bramboráky with a slotted spatula and place on a wire rack lined with paper towels to drain excess oil. Keep warm in a low oven while you fry the remaining pancakes and prepare eggs.
For the dill pickle salad: In a medium bowl, combine 2 large thinly sliced English cucumbers, 1/2 cup chopped fresh dill, 1/4 cup apple cider vinegar, 1/2 teaspoon sugar, and 2 tablespoons olive oil. Toss gently to combine. Let sit for at least 10 minutes to allow flavors to meld.
In a separate pan, fry 7 large eggs to your preferred doneness (sunny-side up, over easy).
Serve 2-3 crispy Bramboráky per person, topped with a fried egg, and a generous side of the dill pickle salad. Offer a minimal pinch of salt at the table for guests.

Notes

Bramboráky are best enjoyed fresh and hot for maximum crispness. To avoid sogginess, don't stack them while warm. The dill pickle salad is a fantastic refreshing contrast to the rich potato pancakes.

Nutrition (per serving)

Calories: 480
Protein: 15.5 g
Carbohydrates: 49.3 g
Fat: 25.5 g
Fiber: 7 g
Sodium: 110 mg
Saturated Fat: 3.5 g
Sugar: 5 g
Cholesterol: 210 mg