A breakfast favorite (that's great any time of day!), these potato pancakes are made with ham and Cheddar cheese.
INGREDIENTS (for 4 servings):
- 3 large potatoes, peeled and quartered
- 1/4 cup milk
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup finely chopped cooked ham
- 1/4 cup shredded Cheddar cheese
- salt and pepper to taste
- 1/4 cup oil for frying
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and shred.
In a medium saucepan over medium heat, mix milk, butter and garlic. Bring to a gentle boil, then mix in potatoes, ham and Cheddar cheese. Season with salt and pepper, and cook, stirring occasionally, until the mixture reaches a dough-like consistency.
Heat oil in a large skillet over medium high heat. Drop potato mixture by rounded spoonfuls into the oil, and cook, turning once, until lightly browned on both sides.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.