Grana Padano & Potato Pancakes with Prosciutto di San Daniele

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
• 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

1. 1

   Cook your poached eggs at the same time as frying your pancakes to ensure they're ready at the same time.

2. 2

   Grate the Grana Padano (30g).

3. 3

   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)

4. 4

   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.

5. 5

   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.

6. 6

   Repeat until all of the pancakes are cooked.

7. 7

   Serve in a stack with a slice of Prosciutto di San Daniele between each pancake and top with a poached egg.