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These savory Czech potato pancakes, known as Bramboráky, are crispy on the outside and tender inside. They are served with a hearty topping of tender smoked pork and tangy sauerkraut, creating a satisfying and flavorful meal perfect for dinner.
Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes.
In a large bowl, combine the squeezed grated potatoes, all-purpose flour, eggs, fresh marjoram, minced garlic, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, drop 1/4 cup portions of the potato mixture into the skillet, flattening them slightly with the back of a spoon to form pancakes about 1/2 inch thick.
Fry the bramboráky for 4-6 minutes per side, or until golden brown and crispy. Add more oil as needed between batches. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Keep warm.
While the pancakes are frying, gently warm the shredded smoked pork and drained sauerkraut in a separate saucepan over medium heat for 5-7 minutes, stirring occasionally, until heated through.
Serve the warm bramboráky immediately, topped generously with the smoked pork and sauerkraut mixture.
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