POTATO PANCAKES WITH 3 TOPPINGS

Serve these cakes warm at an Oktoberfest cocktail party, and let your guests choose their toppings. As an easy alternative to making the pancakes from shredded potatoes, you could use a German potato pancake mix.

8 cups (loosely packed) frozen shredded potatoes
4 eggs, lightly beaten
1/2 cup flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Vegetable oil for frying
TOPPINGS (RECIPES FOLLOW):
Black Forest Ham and Sauerkraut
Smoked Salmon and Spicy Creme Fraiche
BBQ-Curry Chicken

Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible.

Heat 1 inch of vegetable oil in a large skillet.

Use a 1/4 cup measure to scoop three piles of potato mixture into hot oil. Let fry on medium-high heat about until golden brown, about 3 minutes. Turn cakes and press down with a spatula, flattening them as much as possible. Fry until golden brown, and remove onto paper towels. Repeat with remaining potato mixture.

Serve pancakes immediately, or store refrigerated until ready to serve, and reheat in a 350 degree F. oven for 10 minutes.

TOPPINGS:

BLACK FOREST HAM AND SAUERKRAUT:
Combine:
2 cups German sauerkraut in white wine, drained
4 slices of German Black Forest Ham, sliced into strips
3 tablespoons light olive oil
1 teaspoon German sweet mustard
1 teaspoon fresh thyme
Stir gently and serve.

SMOKED SALMON AND SPICY CREME FRAICHE:
Combine:
6 ounces smoked salmon
1 finely diced large scallion
1/4 cup creme fraiche
1 tablespoon creamy horseradish
1 teaspoon minced fresh dill
Stir gently and serve.

BBQ-CURRY CHICKEN:
In a saucepan combine:
2 cooked boneless, skinless chicken breasts, shredded
3 tablespoons German curry ketchup
3 tablespoons barbecue sauce
2 tablespoons balsamic vinegar
Cook on low heat, stirring occasionally, until warm throughout.

Makes: 16 to 20 pancakes
Source: the German Agricultural Marketing Board