Mediterranean Potato Pancetta Cakes
Overview
This recipe contest finalist is a perfect brunch menu item. The variety of flavors and textures combined with a fried egg, some cheese and Italian bacon (pancetta is a sweeter bacon) is my idea of perfection...the perfect way to, after sleeping in, lazily start your day. Enjoy this crispy, luscious and delicious treat from the Italo-Americano repertorio.
Total Cook Time: 15 minutes
Bella Products Used:
Sun Dried Tomatoes with Greek Oregano, Basil & Garlic: Julienne-Cut (Resealable Pouch)
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Ingredients
Sun Dried Tomato Chimichurri
- ⅓ cup very finely chopped fresh flat-leaf Italian parsley
- ¼ cup Bella Sun Luci Extra-Virgin Olive Oil
- 3 tablespoons finely chopped Bella Sun Luci Julienne-Cut Sun Dried Tomatoes in Olive Oil with Italian herbs
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon grated fresh garlic
- ⅛ teaspoon crushed red pepper flakes
Potato Pancetta Cakes
- 1½ pounds Russet potatoes, peeled, cubed and boiled until just tender (Do NOT overcook!)
- 1 (3 ounce) package Bella Sun Luci Sun Dried Tomatoes with Greek Oregano, Basil and Garlic, slightly chopped into smaller pieces
- 4 ounces diced pancetta, cooked until crispy and browned (bacon may be substituted)
- ½ cup (2 ounces) shredded Mozzarella cheese
- ½ cup (2 ounces) shredded Parmesan cheese
- 1⅓ cups panko bread crumbs—divided use
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- 1 large egg, beaten
- 2 tablespoons Bella Sun Luci Extra-Virgin Olive Oil
- 2 tablespoons salted butter
- 4 large eggs, fried sunny-side up
Directions
- To prepare chimichurri, place parsley, oil, sun dried tomatoes, vinegar, salt, garlic, and red pepper flakes in a medium bowl; mix well. Set aside.
- To prepare cakes, place cooked potatoes in a large bowl; mash until almost smooth. Add sun-dried tomatoes, pancetta, cheeses, ⅓-cup panko, and parsley; mix well. Add egg and stir until well blended.
- Form potato mixture into eight (3½- inch wide) flat cakes. (Rubbing olive oil on hands first will help keep potato mixture from sticking to hands.) Place remaining panko crumbs on a plate. Place a potato cake in crumbs, coating both sides well. Repeat with remaining cakes and crumbs.
- Heat a large nonstick skillet over medium high heat; add oil and butter and swirl to melt butter. Place potato cakes in skillet. Turning once, fry over medium to medium-high heat until golden brown and crispy on both sides, about 12 minutes.
- To plate, place 2 hot potato cakes on four individual serving plates. Top each serving with a hot fried egg. Drizzle with chimichurri. Serves 4.
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