Potato Cakes With Pancetta And Melted Cheese Food

BAKED MASHED POTATOES, WITH PANCETTA, PARMESAN CHEESE, AND BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

POTATO AND PANCETTA, PIZZA

Steps:

• Preheat oven to 450 degrees F
• Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
• Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
• Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
• Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
• Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
• Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
• Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.

POTATO CAKES WITH PANCETTA AND MELTED CHEESE

Steps:

• Use thinly sliced pancetta or you could use streaky bacon I suppose - I'm sure it would be just as nice.
• Slice the cheese into thinnish slices.
• Grate the cold potatoes using the coarse side of the grater.
• Using a large non stick frying pan (Large - so you can use it to fry the potato cakes afterwards).
• Fry the slices of pancetta until the fat turns golden. Then remove and set to one side.
• Season the potatoes with salt and pepper.
• Shape with your hands into flat patties - you should have enough to make about six.
• Melt the butter with the olive oil in the pan. When the butter starts to fizz, using a slotted metal slice, slide three of the potato cakes inches Be careful as you do that they don't spit.
• Cook over a moderate heat until they are golden underneath.
• Now carefully, so they don't break, turn them over. If they do break don't fuss just shape them best you can and carry on - they'll taste just as good.
• Cook until both sides are golden.
• Take them out and keep warm while you repeat with the remaining cakes.
• Return the cooked cakes to the pan.
• Divide the cooked pancetta between the cakes and lay the cheese on top.
• Cover the pan with a lid and continue to cook for a couple of minutes, until the cheese has melted.
• Serve immediately.

TRIPLE CHEESE POTATO CAKE WITH HAM

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan; dust with 1/4 cup bread crumbs., Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding cream, cubed butter, chives, salt and pepper. Cool slightly., Add eggs, 1 at a time, stirring to blend after each addition. Spread half of potato mixture into prepared pan. Layer with cheese slices, ham and remaining potatoes. In a small bowl, mix Parmesan cheese and remaining bread crumbs; stir in butter. Sprinkle over potatoes., Bake 35-40 minutes or until golden brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Serve warm.

POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE

Steps:

• Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
• Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
• Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray - don't worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
• Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.

POTATO CAKES

Steps:

• 1. sautee onions and garlic in 1 T of butter, set aside
• 2. mix potatoes with egg yolks, then add the melted butter,flour, spinach, cheeses and salt and pepper and parsley. add sautee onion mixture.
• 3. on greased and floured cookie sheet, make golf ball sized balls and press them ito patties
• 4. sprinkle with paprika and extra parmesan cheese, more salt and pepper if you like
• 5. bake at 425 for half an hour to 45 minutes. the cheeses should be turning brown on top and the potatoes should begin to become golden.
• 6. we've also made this spreading it across the entire cookie sheet and then cutting it into wedges.
• 7. ***NOTE*** sometimes I add leftovers from the fridge, like chopped green pepper to the sautee, or diced ham or crumbled bacon

POTATO GNOCCHI WITH PANCETTA, PEAS AND SAGE

Steps:

• To make the gnocchi:.
• Wash and dry the potatoes. Slit each one or prick with a fork. Place in a 375 degree oven and bake for approximately 1 hour or until tender all the way through.
• Once the potatoes are cool enough to handle, peel the skin and run the potatoes through a food mill or potato ricer onto a baking sheet. Place in the refrigerator until the potatoes are cold.
• Put the riced potatoes on a floured flat working surface. Sprinkle the salt, the cheese and about 1 cup of the flour over the potatoes. Create a well in the potatoes and add the beaten egg.
• Begin mixing the ingredients together with your hands and kneading the dough lightly. Add more flour if the dough is too sticky but be careful not to add too much flour or knead the dough too much. This will make the gnocchi very heavy and tough. (You can test out your dough by boiling a little water and dropping some of your dough into it to cook. If they fall apart you will need to add more flour. If they are heavy and tough, then you have added too much flour.).
• Cut off pieces of dough and roll them out with your hands into ropes about the diameter of your thumb. Then cut the ropes into about 1 inch pieces. You can also roll each gnocchi over the back of a fork to create ridges if desired.
• Put gnocchi on a baking sheet with plenty of flour to keep them from sticking to each other and the pan.
• To make the sauce:.
• Heat the oil in a large skillet over medium heat and add the pancetta. Cook until crisp.
• Add the garlic and cook for about 30 seconds then add the sage. Cook another 30 seconds.
• Add the chicken broth and peas and cook over medium high heat until the liquid is reduced by half.
• Lower the heat to low and add the butter and cook until melted and the sauce is slightly thickened.
• Cook the gnocchi in boiling water. They will rise to the surface when they are done. Scoop them out with a slotted spoon and let drain. Add them to the sauce and gently stir together.
• Serve with additional cheese at the table.

CHEESY POTATO CAKES

Steps:

• Mix grated potatoes with flour in a large bowl.
• Stir Cheddar cheese and mashed potatoes into the grated potato mixture; season with salt and pepper.
• Beat egg, ranch dressing, and milk together in a separate bowl; pour mixture into potatoes and stir.
• Heat vegetable in a large skillet over medium heat.
• Drop tablespoon size scoops of the potato mixture into the hot oil.
• Pan-fry until golden brown, 3 to 4 minutes on each side.

PANCETTA AND PESTO TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Bake potatoes for 50 to 60 minutes or until soft. Cool for 10 minutes; cut in half lengthwise. Scoop out insides with a spoon being careful not to break the skins.
• Combine potato pulp, pesto and sour cream in medium bowl. Whip until blended. Spoon mixture back into potato skins. Top with cheese and pancetta.
• Bake for an additional 15 minutes or until cheese has melted and potatoes are hot. Cool for 10 minutes before serving.