POTATO, PROSCIUTTO & FONTINA CAKE
I'm a huge fan of potatoes! Which is why I love this dish. It's the perfect base for poached eggs at brunch, to sop up the juices of a big rib eye steak (page 156), to complement my fabulous brined pork chops (page 170), or just for lunch. When this was on the menu at my restaurant and I was craving something porky, cheesy, and delicious, I'd have one of the line cooks fry up one of these lovelies for me to eat while I worked. Yum!
Yield serves: 4
Number Of Ingredients 7
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.
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