Ham and Yukon Gold Potato Cakes |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 tablespoons (about) butter | 3 cups finely chopped leeks (white and pale green parts only; from 3 large leeks) | 1/2 teaspoon dried thyme |
| 1-1/2 teaspoons sugar | 1-1/4 pound Yukon Gold potatoes, peeld, coarsely grated, squeezed dry in kitchen towel | 4 ounces thinly sliced Black Forest ham, cut into 1x1/4-inch strips |
| 1/4 cup all purpose flour | 1 large egg, beaten to blend | 1 teaspoon salt |
| 1/2 teaspoon ground black pepper | ||
| 1 | Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks and thyme; saute until leeks begin to soften, about 4 minutes. Cover; reduce heat to low. Cook until leeks are tender, stirring often, about 8 minutes. Add sugar; saute uncovered until leeks are very soft, about 4 minutes. Transfer to medium bowl; cool. |
| 2 | Preheat oven to 250 F. Place large rimmed baking sheet in oven. Mix potatoes, ham, flour, egg, salt, and pepper into leek mixture in medium bowl. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Working in batches, add potato mixture by 1/4 cupfuls to skillet; flatten each to 3 to 3-1/2-inch round. Saute until brown and cooked through, about 4 minutes per side. Transfer potato cakes to baking sheet and keep warm in oven while preparing remaining potato cakes. Add more butter to skillet as needed for each batch. |