Summary

Ingredients

• 500 g potato (s), floury, cooked and peeled
• 400 g ham, cooked
• 1 tablespoon breadcrumbs
• 1 pepper (s), chopped
• 1 bunch parsley, chopped
• 1 teaspoon paprika powder, noble sweet
• salt and pepper
• 1 egg (s)
• 250 g butter, soft
• 5 egg (s), including the yolk
• 5 egg (s), including the egg white
• Butter and breadcrumbs for the pan
• Melted butter for brushing
• some paprika pieces, greens and chili peppers

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Instructions

1. Boil the potatoes, peel them and press them through a potato press while they are still hot. Cut the ham into strips and then spin it through the large disc of the meat grinder. Mix the breadcrumbs, chili peppers, parsley, paprika, salt and pepper and the egg with the ham.
2. Mix the soft butter with the yolks until frothy and mix with the strained potatoes.
3. Beat the egg whites with a little salt to stiff snow and fold in loosely. Then divide the potato mixture in half. Pour half the amount into the buttered and crumbled casserole dish, press firmly on the base, distribute the ham mixture evenly over it and cover with the remaining potato mixture. Smooth the surface with a fork, brush with melted butter and pierce with a fork several times at even intervals.
4. Bake the potato and ham cake in a preheated oven at 180 degrees for about 30 minutes, then turn out and portion. Garnish the cake pieces with green pepper pieces and chili peppers.
5. Tip: The ham cake tastes warm and cold!