Ham and Yukon Gold Potato Cakes


  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 large egg, beaten to blend
  • ¼ cup all purpose flour
  • 4 ounces thinly sliced Black Forest ham, cut into 1x¼-inch strips
  • 1 ¼ pounds Yukon Gold potatoes, peeled, coarsely grated, squeezed dry in kitchen towel
  • 1 ½ teaspoons sugar
  • + 3 more ingredients
    • ½ teaspoon dried thyme
    • 3 cups finely chopped leeks (white and pale green parts only; from 3 large leeks)
    • 6 tablespoons (about) butter

1. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks and thyme; sauté 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; sauté uncovered until leeks are very soft, about 4 ...

View full recipe at SpringPad


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