Healthier than pan fried potato patties, these ham and chive potato cakes are baked in oven for a result that is crisp in the outside and melting in the inside. This easy side dish is ideal to accompany holiday dishes like grilled meat, fish and poultry. Freezable in Ziplok bags and easily portable, they are also perfect to use up those Thanksgiving leftovers!
- 1 3/4 lbs (800g) potatoes, peeled and rinsed
- 2 eggs
- 2 tablespoons onion, finely chopped
- Salt and fresh cracked pepper
- 1 cup pancetta (or ham, bacon…), diced
- 2 tablespoons butter
- 1 tablespoon milk
- 2 tablespoons chives, chopped
- 4 tablespoons breadcrumbs or Panko
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1. Cook potatoes in plenty of salted water until cooked through. Meanwhile gently fry onion until translucent and set aside.
2. In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives. Season with salt and pepper to taste. Adjust the texture with a bit of milk if necessary.
3. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
4. On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process.
5. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden and serve warm.
Notes: You can add grated parmesan cheese on top of the potato cakes.
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- For fluffy mashed potatoes, choosing the right type of potato is key! Russets or Yukon Golds are great for potato mash. Or better yet, use a combination of both. Avoid waxy varieties like Red Bliss and Fingerling because they don’t contain a lot of starch, so they won’t break down well or absorb dairy as well as other varieties.
- Begin the process of seasoning early by adding salt to the water when cooking the potatoes. By salting the water, you won’t find yourself with bland potatoes.
- Always begin the cooking process with cold water. Place the potatoes in a large pot and add cold water to about an inch above. Starting with hot water increases the chances of uneven cooking—the outside of the potato will end up overcooked, while the inside will remain firm and underdone.
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