Crispy potato coins

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3.9 217
Crunchy side dish out of the pan? Always boiled potatoes or mashed potatoes would be boring, but with potato taler you can have a little surprise.
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 kg floury potatoes
  • 50 g Diced ham
  • 1/2 bunch Parsley
  • 3 Egg yolk (Gr. M)
  • 1-2 TEASPOONS + some potato starch
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 3 TABLESPOONS Oil

Directions

  1. 1

    Wash the potatoes and cook covered in boiling water for about 25 minutes. Fry ham without fat until crispy and take it out. Wash and chop parsley.

  2. 2

    Drain the potatoes, quench, peel and press them hot through a potato ricer. Add ham, parsley, egg yolk and 1-2 tsp. starch, season with salt, pepper and nutmeg. Knead to a smooth mixture.

  3. 3

    Form to a roll (approx. 6 cm Ø) to a small thickness. Cut the roll into 1-1.5 cm thick slices.

  4. 4

    Heat the oil in a pan. Fry the potato taler in it in 2-3 portions on each side for 2-3 minutes until golden brown.

Nutrition Facts

KCAL
230 kcal
CARBS
30 g
FATS
8 g
PROTEINS
7 g