Ham and cheese are a welcome surprise inside these potato pancakes
Everyone loves a side of hashbrowns with a big, hearty American breakfast, but how about giving your potatoes center stage for a change? This variation on a potato pancake is the perfect combination of salty and cheesy. It fills up the whole plate, and the biggest of appetites too!
You will need:
- 1 lb peeled, boiled potatoes
- 1 cup flour
- 1 egg
- salt and pepper
- olive oil
- 2.5 oz ham
- 2.5 oz sliced cheese
- Mix boiled potatoes, flour, egg and spices into a dough-like consistency.
- Split the mixture into two equal portions. Form one of these into a flat circle. This should measure between 8 or 9 inches in diameter and be about a half a centimeter thick.
- Spread olive oil in a pan and place the pancake therein. The pan shouldn't be heated yet.
- Distribute the ham and cheese over the pancake. Then form the remaining potato mixture into an the same sized pancake and place it on top of the other.
- Now you can heat up the pan and cook on low heat for 5 minutes.
- If you're not an expert flipper, coat a second pan of the same size with olive oil and hold the two pans closed facing each other so that when you turn them both over, the pancake falls neatly into the second pan.
- Then cook the other side on low heat for 5 minutes.
For the filling, you can always get more creative than ham and cheese. In theory, if you wanted to include all the other usual breakfast suspects inside the two pancakes, your early morning companions will surely have no complaints. Just perhaps be especially careful when flipping if you have opted for an overstuffed version! Of course, if this isn't enough potato goodness for you and your hungry guests, you could always go for the cheesy patchwork potato bake, although be ready for a food coma!