Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g floury potatoes
- 100 grams flour
- 2 egg (s)
- 100 g ham, raw
- 5 tomato (s), dried, in oil
- 2 tablespoon, heaped parmesan, grated
- 1 small onion (s)
- 1 sprig rosemary
- 1 pinch (s) nutmeg
- salt
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them, press them through the potato press and let them cool down spread out. Finely chop or weigh the drained tomatoes, ham, onion and rosemary needles.
- Spread the flour and salt over the potatoes, add the eggs and all the other ingredients and knead into a dough on a floured board. The flour requirement can vary greatly depending on the type of potato, so add enough flour until the dough no longer sticks.
- Shape the dough into a roll, cut about 2 cm thick slices and fry in oil on both sides in oil over medium heat.
- The potato cakes e.g., with tomato sauce and salad as a main course or as a side dish to a meat dish.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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