Potato Cakes With Pancetta And Melted Cheese Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
• Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
• Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

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.

Steps:

• In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
• Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

Steps:

• In a bowl combine the first 9 ingredients.
• In another bowl mix the milk with egg and melted butter whisk until well combined; add to the dry mixture; mix well.
• Let mixture stand for about 10-12 minutes until the liquid is absorbed.
• Heat oil in a skillet over medium heat.
• Using slightly wet hands tightly shape into small balls (about 2 tablespoons) place into hot oil then press down lightly with back of a spoon).
• Cook about 3 minutes on each side or until browned adding in more oil as needed.
• Remove to paper towels.

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
• In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
• Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
• Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
• Add a final layer of potato slices around the center of the pan
• Top with the remaining cheddar and Gruyère cheese.
• Cover with greased aluminum foil and bake for 40 minutes.
• Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
• In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
• Slowly add in the cream, whisking until fully incorporated.
• Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
• Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
• Cool for at least 30 minutes, then slice and serve.
• Garnish with fresh parsley.
• Enjoy!

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan; dust with 1/4 cup bread crumbs., Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding cream, cubed butter, chives, salt and pepper. Cool slightly., Add eggs, 1 at a time, stirring to blend after each addition. Spread half of potato mixture into prepared pan. Layer with cheese slices, ham and remaining potatoes. In a small bowl, mix Parmesan cheese and remaining bread crumbs; stir in butter. Sprinkle over potatoes., Bake 35-40 minutes or until golden brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Serve warm.