Umbrian Potato Cake With Prosciutto And Sheep's Cheese

More from this source
Food & Wine


Add a comment


2 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks

1 1/2 tablespoons extra-virgin olive oil, plus more for frying

Salt and freshly ground pepper

1 cup coarsely grated caciotta or other semisoft sheep's cheese (5 ounces)

2 ounces finely chopped prosciutto

You might also like

Sweet Potato Cakes
Sprouted Kitchen
Crispy Potato-Fish Cakes
Potato Cake
Not Without Salt
Crispy Shallot Potato Cakes
Cook Taste Eat
Herbed Potato Cakes
Veggie Num Num
Potato And Kale Cakes With Rouille
Sweet Potato And Spinach Cake
La Tartine Gourmande
Sweet Potato Cake With Toasted Marshmallow Fros...
smitten kitchen
Apple And Fennel Salad, Tea-Poached Salmon + Po...
Sunday Suppers
Potato Cake With Cheese And Bacon