POTATO CAKES WITH PANCETTA AND MELTED CHEESE
This recipe comes from a Nigel Slater book. It makes enough for 3 as a light lunch. Use thinly sliced pancetta and leftover cold boiled potatoes. You don't have to use gruyere cheese you can use any easy melting cheese you fancy.
Provided by Jan-Luvs2Cook
Categories Lunch/Snacks
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Use thinly sliced pancetta or you could use streaky bacon I suppose - I'm sure it would be just as nice.
- Slice the cheese into thinnish slices.
- Grate the cold potatoes using the coarse side of the grater.
- Using a large non stick frying pan (Large - so you can use it to fry the potato cakes afterwards).
- Fry the slices of pancetta until the fat turns golden. Then remove and set to one side.
- Season the potatoes with salt and pepper.
- Shape with your hands into flat patties - you should have enough to make about six.
- Melt the butter with the olive oil in the pan. When the butter starts to fizz, using a slotted metal slice, slide three of the potato cakes inches Be careful as you do that they don't spit.
- Cook over a moderate heat until they are golden underneath.
- Now carefully, so they don't break, turn them over. If they do break don't fuss just shape them best you can and carry on - they'll taste just as good.
- Cook until both sides are golden.
- Take them out and keep warm while you repeat with the remaining cakes.
- Return the cooked cakes to the pan.
- Divide the cooked pancetta between the cakes and lay the cheese on top.
- Cover the pan with a lid and continue to cook for a couple of minutes, until the cheese has melted.
- Serve immediately.
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