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Bramborák by any other name

A light, crispy version of the common Czech potato pancake
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January 31st, 2007 issue

Stack 'em high: shredded potato layered with cheese and flavor.
By Roman Paulus

This is a light and somewhat more refined version of the typical Czech bramborák found on just about every pub menu in Prague.

By limiting the seasonings, you end up with clean, crispy pancakes that form a beautiful base for bitter greens, garlic and sharp cheese. Oven-drying tomatoes concentrates their fruity flavor, adding another element to the dish.
This makes a perfect brunch dish or a light weekend lunch. You can also use it as a side dish for good Czech goulash.
Roman Paulus is chef at CzecHouse, located in the Hilton Prague, Pobřežní 1, Prague 8–Karlín. Tel. 224 841 111.
Gratinated Potato Pancakes with Oven-dried Tomatoes
Ingredients Preparation Preparation of dried tomatoes
(Serves four)

1 kilogram (2.2 pounds) potatoes
0.5 kilogram fresh spinach
0.5 kilogram tomatoes
100 grams (3.5 ounces) Pecorino cheese, grated
1 egg white
Garlic
Salt and pepper 		Peel potatoes and cut into small, thin slices.
Salt and allow to sit for 10 minutes or so.
Beat egg white and mix with potato slices.
Form into pancakes and fry in olive oil until crisp, then set aside.
Add garlic (to taste) to oil, then add fresh spinach, salt and pepper to taste.
Top potato pancakes with spinach and dried tomatoes, then sprinkle with grated Pecorino cheese. 		Scald whole tomatoes and peel them.
Cut them in half and remove the core.
Arrange tomatoes on metal plate (grease it with olive oil) and oven-dry them at 60 C (140 F) for six to seven hours.


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[21:49 06/02/2007] : Mmmmmmmmmmmmmmmmumms!!!!!!
Anders Englesson
Karlshamn, Sweden
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