Ham, Asparagus & Potato Pancake Stacker
I created this recipe to use up leftovers after Easter. I should have scheduled this to be posted earlier - poor post planning on my part. I used leftover ham, leftover mashed potatoes and then fresh asparagus from my garden - all topped with Hollandaise Sauce.
We ate this for dinner but it can also be a breakfast dish if you desire. I called the potato layer "Potato Pancakes" but it is more like a potato croquette (a croquette is thicker and more dense than a pancake and it is usually breaded and then fried or sauteed).
IMPORTANT: To my Gluten Free readers - the only ingredient that is not gluten free is the Hollandaise Sauce. If you need to stay strictly Gluten free then substitute a homemade lemon cream sauce thickened with cornstarch.
|Potato Croquettes (Pancakes) are being formed and then breaded with corn meal.|
5 or 6 slices of ham (leftover from a previous meal is fine)
freshly picked Asparagus from your garden (or 1 bunch from the store) (wash and cut the bottom ends off or snap them off)
1 packet Hollandaise Sauce mix (prepare as described on the package) (To my Gluten Free readers - I couldn't find a gluten free Hollandaise sauce mix but you could make a lemon cream sauce and thicken it with cornstarch instead of flour).
5 cups mashed potatoes (leftovers work well)
2 green onions (discard ends and then wash & chop)
1 egg (lightly beaten)
black pepper (to taste)
1/2 teaspoon dried dill weed (optional)
1/2 cup corn meal (for breading)
olive oil (2 to 3 tablespoons - for sauteing)
Start by making the croquettes - prepare the ingredients as described above (chop onions & beat egg). Now mix together the mashed potatoes, green onions, egg, pepper and dill with a fork or with you hands until completely combined. Form about 5 or 6 croquettes (they should look like a hockey puck) and then bread/coat in cornmeal (see picture above).
Now, either steam the asparagus or saute in a little olive oil. Also, in a different frying pan (or in the oven) - heat up the ham slices. Begin sauteing the croquettes while the asparagus is cooking and while the ham is being heated. Heat up the olive oil in a large pan and place the 5 or 6 potato croquettes in the oil and fry on medium heat for about 7 minutes on each side (or until desired color is achieved) (see picture below).
|The croquettes have finished cooking on both sides|
Prepare the Hollandaise Sauce as described on the package.
Finally, time to build your "Stacker." Place 1 slice of ham on each plate, then 1 croquette on top of the ham and then a few stalks of asparagus. Serve the Hollandaise Sauce in a gravy boat - that way everyone can add their own sauce.