Best Potato Cakes With Avocado Tomato Prosciutto 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.

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 CAKES WITH MOZZARELLA AND PESTO

Steps:

• Preheat the oven to 450 degrees F.
• Bake the potatoes right on an oven rack until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
• Lower the oven to 250 degrees F.
• Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 6 cups. Season the potatoes with the salt and pepper, and then divide them into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
• Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties. Cover with the remaining patties. Shape the patties into smooth disks. Lightly dust the patties on both sides with flour. (Potato patties can be made ahead and covered and refrigerated up to 1 day before cooking.)
• Heat a 12-inch skillet over medium-high heat. Add 3 tablespoons of oil and heat until the oil just begins to smoke. Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium. Cook until brown and crispy on both sides, 10 to 12 minutes total, turning once. If the potatoes absorb all the oil, add another tablespoon or 2 of oil to the skillet and cook the remaining 4 patties.
• In a microwave-safe bowl, warm the pesto in the microwave for about 30 seconds or until warm throughout. Grate the remaining mozzarella.
• To serve: Sprinkle each potato cake with grated mozzarella and place in a 250 degrees F oven until the cheese is melted. Spoon pesto on top of each cake and serve immediately.

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.

POTATO CAKES WITH MOZZARELLA AND PESTO

Steps:

• Preheat the oven to 450º.
• Bake the potatoes right on the oven rack until a bit overcooked, about 1 hour. Let sit until they can be handled.
• Cut potatoes in half and scoop out the flesh. (Reserve the skins for another use if desired, or toss.).
• Lower the oven to 250º.
• Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. This should give you about 6 cups of potatoes.
• Season the potatoes with salt and pepper, and divide into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
• Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties.
• Cover with the remaining 8 patties and shape into smooth disks.
• Lightly dust the patties on both sides with flour. (Patties can be stored for 1 day at this point).
• Heat a 12" skillet over medium-high heat. Add 3 Tbs. of oil and heat until the oil just begins to smoke.
• Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium.
• Cook until brown and crispy on both sides, 10-12 minutes total. Turn only once. If the first 4 patties absorb all of the oil, just add another Tbs. or so to the skillet and cook the remaining 4 patties.
• Warm pesto sacue in a micro-safe bowl for about 30 sec. or until just warm.
• Grate the remaining mozzarella cheese.
• To serve: sprinkle each potato cake with grated mozzarella and place in a 250º oven until the cheese is melted, spoon pesto on top of each cake and serve immediately.