Best 8 Prosciutto And Potato Cakes Recipes

PROSCIUTTO AND POTATO CAKES

Steps:

• Make the mashed potato first (using the mash ingredients) and allow to cool.
• Add the egg, green onions prosciutto and garlic to the cooled potato.
• Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
• Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.

FANCY PANTS POTATO CAKES

Steps:

• 1. cook potatoes in boiling salted water. Drain and mash. Add salt to taste.
• 2. combine potatoes with remaining ingredients except olive oil. Shape them into patties and refrigerate for 2 hours.
• 3. Pour olive oil over baking sheet and place the cakes onto the sheet.
• 4. Place in preheated 400 degree oven. Bake about 15 minutes. Flipping cakes half way through.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

ROASTED SWEET POTATO & PROSCIUTTO SALAD

Steps:

• Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally., Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly., Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.

PROSCIUTTO POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
• Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
• Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
• Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.

POTATO, PROSCIUTTO & FONTINA CAKE

Steps:

• Put the potatoes in a large saucepan and cover with water; season the water generously with salt.
• Bring the water to a boil (BTB) and reduce to a simmer (RTS). Cook the potatoes for 25 to 30 minutes, or until fork-tender. Drain the potatoes well.
• In a small saucepan, heat the cream.
• While the potatoes are still hot, mash with a potato masher, leaving them a little bit lumpy; stir in the hot cream.
• Mix in the Fontina, prosciutto, and eggs and stir well to combine. Taste and add salt if you need to-you probably will.
• Form the potato mixture into cakes about 2 1/2 inches wide and 3/4 to 1 inch thick. Put them on a baking sheet and refrigerate for at least 1 hour.
• Preheat the oven to 375°F.
• Coat a large nonstick sauté pan with olive oil and bring to high heat. Working in batches, brown the cakes on both sides, about 2 minutes per side. Place the browned cakes on a baking sheet and transfer them to the oven for 10 to 12 minutes, or until heated through.
• These lovely cakes need to chill for at least an hour before cooking so if you want to really streamline the operation, make the cakes ahead (even the day before) and stick them in the fridge until you're ready to eat.

POTATO BAKE WITH PROSCIUTTO

Steps:

• Preheat oven to 180°C Cut potatoes into thin slices. Place slices in bowl, add oil and salt and pepper, toss to combine. Finely chop 4 slices prosciutto. Remove leaves from thyme.
• Arrange one-third of potatoes in dish, sprinkle over half the prosciutto, half the thyme and 1/2 cup crumbled feta.
• Top with half the remaininmg potatoes, remaining prosciutto, thyme and remaining feta. Top with remaining potatoes.
• Pour over 2 cups vegetable stock.
• Bake for 45 minutes.

PROSCIUTTO & ROSEMARY POTATOES

Steps:

• Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.