My daughter says this should be for breakfast. It was easy to make, but there were a lot of steps, that is too much work for me first thing in the morning. As you will see from the photos I originally hoped this would be one big round pancake style fritter. It just was not going to happen, as it was too big and too heavy to flip. I ended up cutting it into quarters which were much easier to manage. I also used in part, Katie's winning combo of Leeks, ham, cheese and sage, from her lovely Lasagna recipe please check it out at her blog EASY GOURMET DINNERS. Thanks Katie!
7 Yukon Gold potatoes, medium size, peeled, cut and cooked for about 7 minutes
3 small leaks, sliced in half and sliced thinly
2 large shallots, diced
1 cup of thinly sliced ham (prosciutto would be lovely too)
1 1/2 cups shredded aged cheddar cheese
1 Tblsp. minced fresh Sage
Salt and pepper
handful of minced Swiss chard (Kale would be good too)
Cook the potatoes for about 7 minutes, drain and set aside to cool. Once cool, grate, I used a box grater.
Then heat up a frying pan on medium heat with a drizzle of olive oil and a knob of butter. Add in the Swiss Chard, Leaks, Shallots, seasonings, and sliced ham. Saute about 3 minutes.
Turn the heat down to low, cover with a lid, and cook about 5 to 7 minutes longer. Then set aside.
In another frying pan, heat a drizzle of Olive oil and a good knob of Butter to the pan, on medium heat. Put down a layer of shredded potato filling the pan.
Then add a good layer of the Leek, ham, Swiss chard mixture, and a layer of shredded cheddar cheese.
Add another layer of the vegetable mixture, and the rest of the cheese, then cover with the rest of the shredded potatoes.
This needs to cook at least 7 to 8 minutes. Slightly lift up one edge to see how golden brown it is. At this point I cut the fritter into four, in order to flip to the other side. Then cook the other side about another 7 to 8 minutes until nice and golden.