Baked potato cakes are one of my favorite dishes because with a few ingredients you get a mouth-watering dish, and made in single portions, they are perfect even as a starter. This dish originates from a recipe by my grandma Lina; she used to make a single cake with butter like a gateau, and I reimagined it in a lighter, single-portion version, and it turned out amazingly delicious. I’m sure you’ll love it!
And if you love potato recipes, then also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Potato Cakes
- 1 1/4 lbs potatoes (weighed peeled)
- 5.5 oz cooked ham (diced)
- 1 egg
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- to taste breadcrumbs
- to taste extra virgin olive oil
Useful Tools
- Fork
- Spoon
- Kitchen scale
- Muffin pan
- Pot
- Knife
- Brush
- Bowl
Steps to Prepare Baked Potato Cakes
Peel the potatoes, wash them, and cut them into large chunks. Place them in a large pot with cold water, and put on high heat. Count about 25 minutes from when it starts boiling. Then, drain the potatoes and place them in a bowl.
Mash the potatoes while still hot with a fork, add salt, pepper, 1 tablespoon of oil, the diced cooked ham, and mix with a spoon until all the ingredients are combined.
Brush the muffin tray with oil using a silicone brush, then sprinkle each mold with enough breadcrumbs and rotate it to cover the entire inside. Shake off the excess.
Fill each mold with a generous spoonful of the potato mixture until all the ingredients are used up. Slightly flatten the surface with the back of a spoon and sprinkle with a little breadcrumbs on top.
Preheat the oven to 482°F, and when it’s hot enough, bake the potato cakes. Cook for 30 minutes. Once cooked, let them cool, remove them from the mold, and before serving, if you want to reheat them, place them in a regular baking tray. Serve garnished with fresh parsley if desired.
