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Lacy Potato Pancakes, Mascarpone & Prosciutto di San Daniele

Potato Pancakes with Prosciutto di San Daniele web.jpg

Recipe courtesy of Icons of European Taste Brand Ambassador Joanne Weir.


    3 baking potatoes
    2 large eggs, whisked together 
1/3 onion, finely diced
1/3 cup all-purpose flour
       Kosher salt and freshly ground black pepper
1/3 cup sunflower oil

    3 ounces Prosciutto di San ​Daniele, thinly sliced, cut across into thin strips
1/3 cup mascarpone
     ¼ cup thinly sliced fresh chives


Peel the potatoes and grate them by hand into a bowl.  Let sit 30 minutes.  Drain and place the potatoes in a colander.  With your hands, squeeze out as much liquid as possible and discard.  Add the egg, onion, 1 ½ teaspoon salt and ¼ teaspoon pepper.
Heat 3 tablespoons oil in a large non-stick or cast-iron frying pan over medium high heat until the oil is rippling.  Using a tablespoon measure, add a big heaping tablespoon of the potato mixture to the pan and flatten to form a pancake.  Cook until golden and crispy on one side, about 2 minutes.  Turn and continue to cook until golden and crispy on the other side, about 2 minutes.

Place on paper towels to drain.  Place a small mound of the Prosciutto di Parma on the warm potato pancake.  Garnish with a dollop of mascarpone and a pinch of chives.  


Serve immediately.

Serves 4 to 6  

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