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    You make this more complicated than it needs to be. You need only plates, a knife, grater, bowl,and good skillet (seasoned cast iron is best)and fork. Also only potatoes, garlic, egg, black pepper, marjoram, oil.

    You grate largely (hruba) the solid ingredients and then add the spices and liquids (if you want that many)and mix. It can all be done with your hand. The knife is to cut bad spots out of the potatoes and to peel the garlics (cesnak)(and onions - cibulky - if you must have them). The fork is to loosen the bramboraky from the skillet and to turn them and then to eat them.

    You put a little oil in the skillet on medium-low heat, heat it until smoking, and then put in the mixed ingredients in as large (round) shapes as you want. when they have cooked enough (browned nicely) you turn them and cook until the other side is browned nicely. Pretty simple, but very, very tasty.

    I recommend that you use Yukon gold (or better yet, Carola potatoes (I grow my own)) instead of Russets. Russets are baking potatoes - too mealy. US white potatoes are ok but ususally too wet - making a soggy bramborak. In Cechia they use potatoes like Carola - small, firm, yellow, tasty without too much water. I leave the skins on as that gives more nutrition. Sunflower oil (or lard) is typical in Czech and Slovak cooking and adds distinctive flavour.

    Potatoes, garlic, black pepper, marjoram, oil - basic but tasty and healthfull!

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