Pan-fried potato medallions with ham and cheese or stuffed potato pancakes, stuffed potato patties or stuffed potato focaccine—call them what you like, the result is the same: they’re delicious!
These gooey pan-fried potato patties are a tasty main course or an original appetizer, excellent to serve on any occasion. Ideal for a dinner with friends or family, for a buffet or for an aperitif, they are extremely easy to make, inexpensive, and require only a few ingredients to put something special on the table! You can fill the potato medallions with any filling you can think of, the dough is egg-free and they are perfect for making a different kind of dinner for your children. To make the potato medallions or potato patties, whichever name you prefer, no rising is needed and all you have to do is boil the potatoes, mash them, mix them with flour, salt, pepper and Parmesan and fill them as you like; once fried in a pan and well browned, they will be a real delight! Ready to go to the kitchen and find out how to make these stuffed potato medallions? I believe you are, but before running to the stove remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the potato medallions
- 14 oz potatoes (cooked; about 1.2 lb raw (≈550 g))
- 3/4 cup all-purpose flour (approximately)
- 1.5 oz grated Parmesan (about 1/2 cup)
- to taste salt
- 1.5 tbsp extra virgin olive oil
- 1 pinch pepper
- 5.3 oz cheese (provola or fontina)
- 3.5 oz cooked ham
Tools
- Bowl
- Pot
- Frying pan
- Potato masher
Steps to make the potato pancakes or medallions
Boil the potatoes: immerse them in a pot full of water, add salt and bring to a boil. Cook for 35-40 minutes; pierce with a toothpick to check doneness – if tender (but not falling apart), turn off the heat and drain. While still warm, mash them with a potato masher or peel and mash with a fork. Add the grated cheese, pepper, a drizzle of olive oil, a pinch of salt and the flour. Knead until you obtain a soft, workable mixture; if necessary, add a little more flour.
Divide the mixture into 8 pieces and form balls. One at a time, flatten them on the palm of your hand and fill with ham and cheese.
Close by folding the edges inward to encase the filling, press slightly and round the edges to give the classic medallion shape, about 3/4 inch thick (a little more is fine), but make sure the filling is always wrapped inside the dough.
Pour a little oil into a nonstick pan, heat it and place the medallions in the pan. Let them brown and turn them gently; cook for about 6-7 minutes over low to medium heat.
Once a nice golden crust has formed on both sides, you can plate and enjoy right away.
The medallions or potato pancakes are best enjoyed hot and crisp. If you want to prepare them in advance you can store them raw in the fridge covered with plastic wrap for up to 24 hours.
Cooked potato pancakes can be kept in the fridge for 24 hours, but should be reheated in the oven or in a pan before serving.
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FAQ (Questions & Answers)
Can I bake the potato focaccine or medallions in the oven?
Yes, you can bake them in the oven or in an air fryer with a generous drizzle of oil for 10-15 minutes at 392°F (200°C), turning them halfway through cooking.
