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Wednesday, June 8, 2016

Gammon and Potato Stacks

How to Make Gammon and Potato Stacks Recipe - preparation 10 minutes cooking time 30 minutes calories 340 kcals

Serves 2

225g/8oz potatoes, cut into chunks
150g/5oz baby spinach leaves
1 tbsp half-fat crème fraîche
4 spring onions (scallions), finely chopped
spray oil
2 x 125g/4oz lean gammon steaks, all visible fat removed
2 medium eggs
salt and ground black pepper

1 Boil the potatoes in a pan of lightly salted water until cooked but not mushy. Drain well.

2 Put the spinach in a colander and pour boiling water over it. Press down with a saucer to squeeze out any liquid, then chop it finely.

3 Mash the potato with the crème fraîche and stir in the spinach and spring onions. Season with salt and pepper. Using your hands, shape into 2 round patties.

4 Lightly spray a non-stick frying pan with oil and cook the potato cakes over a low heat for 5 minutes each side, or until crisp and golden. Remove and keep warm.

5 Preheat the grill (broiler) to hot and grill (broil) the gammon steaks for 4–5 minutes each side until cooked.

6 Meanwhile, break the eggs into a pan of simmering water and cook until the whites are set but the yolks are still runny.

7 Serve each potato cake topped with gammon and an egg.
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