Make potatoes, remove the skin and cool. Can be just as from the day before. Drain the sauerkraut and cut into small pieces.
Chop the onions and sauté them together with the sauerkraut in the oil for about 10 minutes. Stir in the diced ham and parsley, season to taste.
Press the potatoes, add the eggs and cornstarch to the sauerkraut and mix to a dough. Fry small 1-2 cm thick pancakes in the oil until golden brown.
Tip: Stock up on high-quality spices – it pays off!