Peel the potatoes and chop. Place potato pieces into a steamer or Instant Pot and add thyme. Cook potatoes for 25 minutes on the stove top or 8 minutes in the pressure cooker.

If you have left over mashed potato mixture then you can use this instead.

Cut the ham into small cubes.

Shred the carrots and place them in a bowl. Add 1-2 tablespoon of water and cook in the microwave for 3 minutes. The grated carrot will become softer but will remain al dente.

Transfer the potatoes to a bowl, mash them. Add salt, pepper and egg. Stir the mixture.

In a mixing bowl, combine the mashed potatoes, starch, chopped herbs, ham and carrots.

Using a spatula or your hands, thoroughly mix the ingredients until smooth. The mixture should be thick and slightly sticky.

Divide the mass into 8 parts. Roll each part into a ball. Place the balls on a board greased with vegetable oil.

Step Seven: Cook The German Potato Pancakes

Heat a non-stick skillet over medium heat. Add a little olive oil or use cooking spray to lightly coat the surface.

Place the pancakes int he large skillet.

Depending on the size of the pan, you can cook several pancakes at a time, but don't overload the pan.

Cook the pancakes for 3 to 4 minutes on the first side or until golden brown. Gently flip the pancakes with a spatula and cook for another 3-4 minutes on the other side. The goal is to achieve a crispy outside while warming the inside at the same time.Serve and enjoy: When the pancakes are nicely crisp and golden on both sides, transfer them to a plate lined with paper towels to absorb excess oil.

Serve these authentic german potato pancakes warm, either on their own or with Greek yogurt, a drizzle of olive oil, or sprinkled with extra chopped herbs for a touch of freshness.