Ham And Yukon Gold Potato Cakes
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
43
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 tbsps
Butter (about)1 tsp
Dried Thyme1.5 tsps
Sugar1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Melt 2 tablespoons butter in large nonstick skillet over medium heat
2
Add leeks and thyme; sauté until leeks begin to soften, about 4 minutes
3
Cover; reduce heat to low
4
Cook until leeks are tender, stirring often, about 8 minutes
5
Add sugar; sauté uncovered until leeks are very soft, about 4 minutes
6
Transfer to medium bowl; cool
7
(Can be made 6 hours ahead
8
Cover; chill
9
Bring to room temperature before using
10
) Preheat oven to 250°F
11
Place large rimmed baking sheet in oven
12
Mix potatoes, ham, flour, egg, salt, and pepper into leek mixture in medium bowl
13
Melt 2 tablespoons butter in large nonstick skillet over medium heat
14
Working in batches, add potato mixture by 1/4 cupfuls to skillet; flatten each to 3- to 3 1/2-inch round
15
Sauté until brown and cooked through, about 4 minutes per side
16
Transfer potato cakes to baking sheet and keep warm in oven while preparing remaining potato cakes
17
Add more butter to skillet as needed for each batch
18
(Potato cakes can be made 2 hours ahead
19
Let stand at room temperature
20
Before serving, rewarm in 250°F oven about 10 minutes
21
) Serve hot
22
Melt 2 tablespoons butter in large nonstick skillet over medium heat
23
Add leeks and thyme; sauté until leeks begin to soften, about 4 minutes
24
Cover; reduce heat to low
25
Cook until leeks are tender, stirring often, about 8 minutes
26
Add sugar; sauté uncovered until leeks are very soft, about 4 minutes
27
Transfer to medium bowl; cool
28
(Can be made 6 hours ahead
29
Cover; chill
30
Bring to room temperature before using
31
) Preheat oven to 250°F
32
Place large rimmed baking sheet in oven
33
Mix potatoes, ham, flour, egg, salt, and pepper into leek mixture in medium bowl
34
Melt 2 tablespoons butter in large nonstick skillet over medium heat
35
Working in batches, add potato mixture by 1/4 cupfuls to skillet; flatten each to 3- to 3 1/2-inch round
36
Sauté until brown and cooked through, about 4 minutes per side
37
Transfer potato cakes to baking sheet and keep warm in oven while preparing remaining potato cakes
38
Add more butter to skillet as needed for each batch
39
(Potato cakes can be made 2 hours ahead
40
Let stand at room temperature
41
Before serving, rewarm in 250°F oven about 10 minutes
42
) Serve hot