The potato crumble cake is a second dish that recalls the classic Nutella crumble cake, made with sweet shortcrust pastry.
A mixture of potatoes stuffed with cooked ham and cheese, characterized by its very special shape on the surface. The result is a savory pie, particularly but above all really delicious.
Let’s see how to prepare an excellent potato crumble cake and some useful tips for a truly perfect result.
- 700 g potatoes
- 2 cups 00 flour
- 1 egg
- ⅓ cup Parmesan cheese
- 5 g instant yeast
- salt, to taste
- 200 g cooked ham
- 200 g cheese
Wash the potatoes carefully so as to remove all the earth residues and then boil them in abundant salted water for about 40 minutes.
As an alternative, cook the potatoes in a microwave oven for about 10 minutes to reduce cooking time. The result will still be excellent.
Divide in half the potatoes and crush them when they are still hot. Put the puree obtained in a bowl and pour the other ingredients, i.e. flour, instant yeast, Parmesan, egg and salt.
Meld the ingredients with your hands until you get a very compact mixture. Divide it more or less in half. Take a baking pan with hinged opening and grease it using a non-stick spray or cover with baking paper.
Lay down half of the dough on the bottom, press it to compact and try to make the edges.
Add the slices of ham and then the blended cheese so as to distribute it homogeneously.
As an alternative, add them directly into slices. Take the remaining portion of dough and reduce it into small pieces to lay on the filling in order to close the edges and completely cover the filling just inserted.
Add some flakes of butter on the surface and cook in a preheated oven at 356°F for about 35 minutes or until it starts to brown on the surface. Once ready, serve it hot.
Store potato crumble cake for a couple of days in an airtight container. Before serving again, heat it in a traditional oven or microwave. Stuff with other meats or cheese of your choice.