John Myers
Potato Cake with Diced Ham and Onion
The perfect potato cake with diced ham and onion recipe with a picture and simple step-by-step instructions.
- 1 pack Pizza dough finished product
- 800 g Cooked potatoes
- 2 cups Crème Light
- 2 piece Eggs
- 120 g Smoked ham
- 120 g Grated mozzarella
- 1 piece Small onion
- Salt, pepper, ground caraway seeds, sunflower oil
- Peel the potatoes and press them through the potato press. Mix with crème light (alternatively sour cream, crème fine or crème fraîche), the mozzarella and the eggs. Dice ham and roast in a pan, pour over the potato mixture. Dice the onion and steam briefly in the same pan, also pour over the potato mixture. Pepper, salt and season with ground caraway seeds to taste. Mix everything well.
- Preheat the oven to 190-200 °. Line the round springform pan with baking paper, brush the edge with oil. Cut out the pizza dough round, place in the springform pan, pull up the edge. Fill in the potato mixture. Place the cake on a wire rack – lower level – in the oven and bake for about 90 minutes until golden brown. Tastes warm and cold.
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