Hearty Reibekuchen with Speck and Sauerkraut

Batter

1. 1Place grated potatoes in a large bowl and squeeze out as much liquid as possible using a clean tea towel or cheesecloth; discard liquid.
2. 2Add grated onion to the drained potatoes, then stir in the beaten eggs, flour, salt and pepper until evenly combined into a thick batter.
3. 3Taste a small spoonful of the batter (lightly cooked in a pan) and adjust seasoning if necessary.

Speck and sauerkraut

1. 1In a separate skillet over medium heat, fry the speck strips until crisp and golden, about 5–7 minutes; remove with a slotted spoon and set aside on paper towel.
2. 2Lower heat and add drained sauerkraut to the same pan with a splash of water or a knob of butter; warm through for 3–4 minutes and season lightly.

Frying and assembly

1. 1Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon oil and a little butter; let the fat shimmer.
2. 2Spoon 2–3 tablespoons of potato mixture per pancake into the pan, flattening gently with the back of the spoon to form 8–10 pancakes; leave space between each pancake.
3. 3Fry until deep golden and crisp, about 3–4 minutes per side; work in batches and add more oil as needed to keep pan hot.
4. 4If desired, fold some crisp speck into each pancake or top pancakes with speck when plating; serve immediately with warm sauerkraut and mustard on the side.