Prosciutto and Potato Cakes
Crispy on the outside with a creamy, savory center, these Prosciutto and Potato Cakes are the ultimate comfort food. Made with fluffy mashed russet potatoes, finely chopped prosciutto, and a touch of Parmesan cheese, these golden cakes are bursting with flavor in every bite. The addition of green onions lends a subtle freshness, while a light pan-fry in vegetable oil gives them an irresistible, golden crust. Perfect as an appetizer, snack, or side dish, this easy-to-make recipe comes together in just 35 minutes, making it a versatile option for weeknights or entertaining. Serve these potato cakes warm, topped with extra Parmesan or green onion, for a dish that’s as impressive as it is delicious. Keywords: prosciutto and potato cakes, crispy potato cakes, easy side dish, savory appetizers, comfort food.
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Ingredients
- 4 medium-sized Russet potatoes
- 2 tablespoons Butter
- 2 tablespoons Milk
- 1 large Egg
- 0.5 cup All-purpose flour
- 0.5 cup Parmesan cheese
- 4 slices Prosciutto
- 2 stalks Green onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
Directions
Step 1
Peel and dice the potatoes into large chunks. Boil them in a pot of salted water until fork-tender, about 10-12 minutes. Drain well.
Step 2
In a large bowl, mash the drained potatoes until smooth. Stir in the butter and milk to create a creamy consistency.
Step 3
Chop the prosciutto slices and green onions into small pieces. Add them to the mashed potatoes, along with the grated Parmesan cheese, salt, and black pepper. Mix until well combined.
Step 4
Crack the egg into the potato mixture and mix thoroughly. Gradually add the flour, mixing until the mixture is firm enough to shape into patties.
Step 5
Divide the potato mixture into 8 equal portions and shape each into a small round cake, about 1/2-inch thick.
Step 6
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the cakes in batches (do not overcrowd). Cook each side for about 3-4 minutes, or until golden brown and crispy.
Step 7
Transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
Step 8
Serve the potato cakes warm, garnished with additional green onion or Parmesan cheese if desired.
Nutrition Facts
| Serving size | (1034.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1864.1 |
| Total Fat 92.3g | 0% |
| Saturated Fat 31.8g | 0% |
| Polyunsaturated Fat 29.2g | |
| Cholesterol 365.6mg | 0% |
| Sodium 3783.1mg | 0% |
| Total Carbohydrate 204.5g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 10.5g | |
| Protein 61.4g | 0% |
| Vitamin D 71.3IU | 0% |
| Calcium 653.8mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 4307.4mg | 0% |
Source of Calories