Soft potato pancakes topped with melted Grana Padano cheese topped with Prosciutto di San Daniele and a poached egg. Perfect for a weekend breakfast or a light meal.
Today’s recipe is perfect for an indulgent breakfast or a light lunch – Potato Pancakes with melted Grana Padano, slices of Prosciutto di San Daniele and topped with a poached egg. Not only are they delicious, they’re also a great way to use up any leftover mashed potato.
The secret to the perfect cheese and potato pancakes is to sprinkle the cheese onto the pancakes while they’re cooking rather than mixing it into the pancakes mixture. This means that when you flip the pancakes over the cheese will melt on the hot pan, leaving some bits crisp and some melted and oozing. It creates a lovely texture and even more importantly a delicious flavour.
As with all of the other recipes I’ve worked with Prosciutto di San Daniele and Grana Padano on, the Prosciutto has been kept uncooked as this is the best way to enjoy its melt-in-the-mouth texture.
My other Prosciutto di San Daniele and Grana Padano recipes
- Spaghetti Carbonara
- Croque Monsieur Hasselback Potatoes
- Prosciutto di San Daniele and Grana Padano Pizza
Why Grana Padano and Prosciutto di San Daniele?
Prosciutto di San Daniele and Grana Padano cheese are recognised by The EU as a protected designation of origin, which means it can only be produced in that region and must follow the traditional production methods. It also ensures that it is produced to a consistently high standard meaning you’ll always get a fantastic product.
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Grana Padano & Potato Pancakes with Prosciutto di San Daniele
- 30 g Grana Padano cheese
- 400 g mashed potato
- 2 eggs
- 200 g plain flour
- 250 ml milk - I use skimmed but any is fine
- 8 slices of Prosciutto di San Daniele
- 4 poached eggs - Take a look here for instructions on how to poach your eggs. It'll take c. 10 minutes to poach 4 eggs.
- Cook your poached eggs at the same time as frying your pancakes to ensure they're ready at the same time.
- Grate the Grana Padano (30g).
- Put the mashed potato (400g), eggs (2), plain flour (200g) and milk (250ml) into a large bowl. Whisk until fully combined. Season with a little salt (I use c. ¼ tsp)
- Heat a large non-stick frying pan over a low-medium heat. Pour in 3-4 circles of the pancake batter (about 3" in diameter). Sprinkle some of the grated Grana Padano cheese onto each pancake.
- Cook for a couple of minutes until bubbles have appeared around the edge of the pancake, the edges look firm and the cheese is starting to melt. Flip the pancakes and cook for 30 seconds before removing from the pan.
- Repeat until all of the pancakes are cooked.
- Serve in a stack with a slice of Prosciutto di San Daniele between each pancake and top with a poached egg.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.