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Home » Breakfast » Grana Padano & Potato Pancakes with Prosciutto di San Daniele

17 January 2018

Grana Padano & Potato Pancakes with Prosciutto di San Daniele

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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.

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A stack of Grana Padano cheese pancakes, layered with Prosciutto di San Daniele and topped with a poached egg with the yolk running down the side.

Following on my from delicious Spaghetti Carbonara last week, I’m back with another recipe made with Grana Padano cheese and Prosciutto di San Daniele.

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.

Two stacks of Grana Padano pancakes layered with Prosciutto di San Daniele.

My other Prosciutto di San Daniele and Grana Padano recipes

  • Spaghetti Carbonara
  • Croque Monsieur Hasselback Potatoes
  • Prosciutto di San Daniele and Grana Padano Pizza
carbonara-2
Spaghetti Carbonara with Grana Padano & Prosciutto di San Daniele
Croque-Monsieur-Hasselback-Potatoes-5
Croque Monsieur Hasselback Potatoes
pizza-2
Prosciutto di San Daniele & 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.

    

Two stacks of Grana Padano pancakes, one toped with a packed egg. Layered with Prosciutto di San Daniele. 

Watch a quick video of this recipe


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Grana Padano Pancakes

Grana Padano & Potato Pancakes with Prosciutto di San Daniele

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.
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Active Time: 20 minutes
Total Time: 20 minutes
Servings: 4 (12 pancakes total)
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INGREDIENTS

  • 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
  • Salt

To serve

  • 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.

INSTRUCTIONS

  • 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.

NOTES

The timings provided assume that you are using mashed potato leftover from a previous meal. If you're cooking the potatoes then allow an additional 30 minutes to cook them.
If your frying pan is not non-stick the you should add a little butter or olive oil to the pan to ensure that the pancakes do not stick.
The nutritional information provided is per serving (3 pancakes, 2 slices of Prosciutto di San Daniele and 1 poached egg).
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NUTRITIONAL INFORMATION

Serving: 1(3 pancakes) | Calories: 480kcal | Carbohydrates: 56.6g | Protein: 28.3g | Fat: 13.8g | Saturated Fat: 5.3g | Sodium: 840mg | Fiber: 2.9g | Sugar: 5.5g

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.


Course: Breakfast, Snack
Author: Charlotte Oates

The distinctive markings on the side of Grana Padano cheese.

Free From/Suitable For

  • Corn-Free
  • Nut-Free
  • Soy-Free

The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

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.

Reader Interactions

Comments

  1. blog content writing says

    February 05, 2021 at 6:04 pm

    amazing loved it

    Reply
  2. Natalie says

    April 12, 2018 at 7:15 am

    oh, they looks like a different type of hamburger xD Honestly, I’ve never had the pancakes with salt ingredients. These looks interesting! Maybe I’ll change my plan to make pancakes with nutella at this weekend to try your recipe xD

    Reply
  3. Kate - gluten free alchemist says

    January 28, 2018 at 1:29 pm

    Love the way you have stacked your pancakes into a perfect breakfast pancake sandwich! They look and sound divine xx

    Reply
    • Charlotte Oates says

      January 29, 2018 at 9:05 pm

      Thanks Kate. I think pancakes are always best in a big stack!

  4. Helen at the Lazy Gastronome says

    January 21, 2018 at 4:37 pm

    This looks like a wonderful, hearty, weekend breakfast. I’d be honored to have you share at our What’s for Dinner Party!
    http://www.lazygastronome.com/whats-dinner-sunday-link-132/#more-6926

    Reply
    • Charlotte Oates says

      January 22, 2018 at 12:22 pm

      Thanks for the invite, I’ll come and have a look.

  5. Albert Bevia says

    January 21, 2018 at 10:59 am

    oh my! I have never seen anything like this before, but it sounds so delicious! I am making this for sure, thank you for all the great tips too 🙂

    Reply
    • Charlotte Oates says

      January 21, 2018 at 2:53 pm

      Thanks, I hope you enjoy them.

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Hi, I'm Charlotte Oates. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks.

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