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Ham And Yukon Gold Potato Cakes
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Submitted by:
Jimmy |
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The ham adds a nice flavor to the potato cakes. Yukon Gold potatoes are creamy and soft with a lower starch content than russets. |
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INGREDIENTS:
- 6 tablespoon(s) , Butter
- 3 cup(s) , Leeks Chopped Fine
- 1/2 teaspoon(s) , Dried Thyme
- 1 1/2 teaspoon(s) , Sugar
- 1 1/4 pound(s) , Yukon Gold Potatoes Peeled and Grated
- 4 ounces , Black Forrest Ham Sliced Thin
- 1/4 cup(s) , Flour
- 1 large , Egg Beaten
- 1 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Pepper
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| Instructions: |
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 minutes. Transfer to medium bowl; cool.
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. Sauté 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. |
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