Prosciutto Potato Bake Recipes

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POTATO AND PROSCIUTTO BAKE



Potato and Prosciutto Bake image

Pair potatoes with prosciutto crudo and parmesan, and season with lots of nutmeg for a super nice bake! It's the ideal choice for a simple, but comforting, dinner.

Provided by Vlad Popa

Categories     Main course, nut-free, salty, Sides

Time 40m

Yield 2

Number Of Ingredients 11

4 potatoes
½ teaspoon butter
6 prosciuttos slices
nutmeg
0.5 ounce - parmesan
bechamel sauce:
2 tablespoons of butter
2 tablespoons of flour
1 ½ cups of milk
½ teaspoon salt
½ teaspoon nutmeg

Steps:

  • Start with the bechamel sauce.
  • Heat a saucepan over medium-low heat and start melting the butter. Add the flour and stir until smooth.
  • Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  • Separately, heat the milk in a pan, until just about to boil. Slowly add the hot milk to the butter mixture, whisking continuously until the mixture is very smooth, with no lumps.
  • Cook for 10 more minutes, while constantly stirring, and then remove from the heat.
  • Season the sauce with salt and nutmeg and leave it aside.
  • Preheat the oven to 390 degrees F/200 degrees C.
  • Peel and slice the potatoes.
  • Cut the prosciutto into small thin strips.
  • Grease a baking dish (about 4 inches/10 cm diameter) with butter.
  • Add a layer of potatoes, prosciutto, grate nutmeg, add bechamel.
  • Continue with potatoes, prosciutto, nutmeg, and bechamel until you finish all the ingredients.
  • Top the casserole with grated parmesan.
  • Bake for 20 minutes then test the potatoes. If needed, bake more.

Nutrition Facts : Calories 773 calories, Protein 97 grams, Fat 35 grams, Carbohydrate 28 grams

PROSCIUTTO POTATO BAKE



Prosciutto Potato Bake image

This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!

Provided by Bethegg

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
½ pound sliced prosciutto, or more to taste
½ pound small potatoes, sliced thinly lengthwise
2 tomatoes, sliced
1 (4 ounce) ball fresh mozzarella cheese, thinly sliced
½ (6 ounce) jar sliced mushrooms, drained
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon finely chopped green onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
  • Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
  • Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
  • Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g

PROSCIUTTO AND POTATO CAKES



Prosciutto and Potato Cakes image

A great way to use up leftover mash, I use this easy recipe as a side dish and the family love it! Alternatively these could be served on their own with a nice dipping sauce.

Provided by Tisme

Categories     Lunch/Snacks

Time 40m

Yield 24 Patties, 24 serving(s)

Number Of Ingredients 13

1 lightly beaten egg
3 chopped green onions
3 slices chopped prosciutto
1 crushed garlic clove
4 eggs, lightly beaten (extra)
3 cups fresh breadcrumbs
vegetable oil (for frying)
1 kg potato, peeled and chopped (sebago or desiree)
60 g butter
1/2 cup milk
1/4 cup finely grated parmesan cheese
sea salt (optional)
cracked black pepper (optional)

Steps:

  • Make the mashed potato first (using the mash ingredients) and allow to cool.
  • Add the egg, green onions prosciutto and garlic to the cooled potato.
  • Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
  • Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.

Nutrition Facts : Calories 127.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 51, Sodium 149, Carbohydrate 17.5, Fiber 1.6, Sugar 1.3, Protein 4.6

POTATO BAKE WITH PROSCIUTTO



Potato Bake With Prosciutto image

Make and share this Potato Bake With Prosciutto recipe from Food.com.

Provided by Stacelee

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 red potatoes
4 new potatoes
1 tablespoon oil
1 teaspoon salt
1 teaspoon ground pepper
4 slices prosciutto
1/2 bunch thyme
1 cup feta cheese, crumbled
2 cups vegetable stock

Steps:

  • Preheat oven to 180°C Cut potatoes into thin slices. Place slices in bowl, add oil and salt and pepper, toss to combine. Finely chop 4 slices prosciutto. Remove leaves from thyme.
  • Arrange one-third of potatoes in dish, sprinkle over half the prosciutto, half the thyme and 1/2 cup crumbled feta.
  • Top with half the remaininmg potatoes, remaining prosciutto, thyme and remaining feta. Top with remaining potatoes.
  • Pour over 2 cups vegetable stock.
  • Bake for 45 minutes.

Nutrition Facts : Calories 410.5, Fat 11.8, SaturatedFat 6.2, Cholesterol 33.4, Sodium 1048.5, Carbohydrate 65.5, Fiber 7.5, Sugar 5.6, Protein 12.8

CREAMY POTATO AND PROSCIUTTO SALAD



Creamy Potato and Prosciutto Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 1h34m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
4 ounces prosciutto
2 pounds baby tricolor or red bliss potatoes, quartered into bite-size pieces
2 scallions, finely chopped
1 teaspoon sugar
1 cup mayonnaise
1/2 teaspoon sweet paprika
1/4 cup stone-ground mustard
2 teaspoons apple cider vinegar

Steps:

  • Kosher salt and freshly ground black pepper
  • Heat the oven to 400 degrees F.
  • Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl.
  • Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don't want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.
  • To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper.
  • Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top.

TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO



Twice-Baked Potatoes with Mushrooms and Prosciutto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h2m

Yield 4 to 6 servings

Number Of Ingredients 12

4 russet potatoes
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
1 small onion, chopped
8 ounces small mushrooms, such as cremini or button, sliced
3 cloves garlic, minced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 stick (1/2 cup) unsalted butter, melted
1 1/2 teaspoons dried oregano
2 cups (8 ounces) shredded extra-sharp Cheddar
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
  • While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
  • Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

ROASTED SWEET POTATO & PROSCIUTTO SALAD



Roasted Sweet Potato & Prosciutto Salad image

I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. -Helen Conwell, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 ounces thinly sliced prosciutto, julienned
1/2 cup sliced radishes
1/3 cup chopped pecans, toasted
1/4 cup finely chopped sweet red pepper
2 green onions, sliced, divided
1 tablespoon lemon juice
1 teaspoon honey

Steps:

  • Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally., Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly., Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.

Nutrition Facts : Calories 167 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE



Mashed Potatoes with Prosciutto and Parmesan Cheese image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Parmesan     Fall     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 8

3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled
1/2 cup (1 stick) butter
3 1/2 ounces thinly sliced prosciutto, finely chopped
3/4 teaspoon minced fresh rosemary
3/4 cup (or more) whole milk
1 cup freshly grated Parmesan cheese (about 3 ounces)
Additional fresh rosemary

Steps:

  • Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
  • Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
  • Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

EGG, POTATO, AND PROSCIUTTO PIE



Egg, Potato, and Prosciutto Pie image

Provided by Maggie Ruggiero

Categories     Egg     Onion     Potato     Breakfast     Brunch     Bake     Easter     Prosciutto     Potluck     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings (breakfast or brunch)

Number Of Ingredients 6

1 (1-pound) package frozen puff pastry, thawed
2 medium onions, finely chopped (2 cups)
1 1/2 tablespoons olive oil
4 to 5 ounces thinly sliced prosciutto
1 large boiling potato (10 to 12 ounces)
12 large eggs

Steps:

  • Put a baking sheet in middle of oven and preheat oven to 375°F.
  • If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.
  • Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.
  • Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.
  • Bake until pastry is golden brown and puffed, 50 to 60 minutes.

POTATO EGG BAKE



Potato Egg Bake image

No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

CRISPY PROSCIUTTO



Crispy Prosciutto image

Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served on the side with pancakes or French toast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 1 cup (crumbled)

Number Of Ingredients 1

12 slices prosciutto (about 6 ounces total)

Steps:

  • Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

PROSCIUTTO & ROSEMARY POTATOES



Prosciutto & rosemary potatoes image

These simple canapés are small but perfectly balanced

Provided by Good Food team

Categories     Canapes, Dinner

Time 45m

Yield Makes 24

Number Of Ingredients 4

500g baby new potato
12slices prosciutto
small sprigs rosemary
3 tbsp olive oil

Steps:

  • Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.

Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.76 milligram of sodium

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Step 1. Preheat oven to 375 degrees F. Generously coat a 12-cup nonstick muffin tin with cooking spray. Advertisement. Step 2. Put hash browns in a clean kitchen towel; working over the sink, squeeze and wring the towel to remove as much liquid from the hash browns as possible.
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EASY CHEESE AND PROSCIUTTO CROISSANTS. - HALF BAKED HARVEST
2018-12-11 4. In a medium bowl, whisk together the cream, 1 egg, mustard, thyme, and a pinch each of salt and pepper. Stir in the cheeses. 5. Remove the muffin pan from the freezer and line a piece of prosciutto on the inside edge. Evenly divide the cheese mixture between the pastries. Place the muffin pan on a baking sheet.
From halfbakedharvest.com


EASY CREAMY CHEESY POTATO BAKE | RECIPETIN EATS
2017-04-12 BEST MAKE AHEAD OPTION: Bake until potatoes are tender, take out of oven, cover and cool, refrigerate. Then either cover and microwave to reheat (5 - 8 minutes) or bake at 180C/350F for 20 - 30 minutes, THEN scatter with cheese and …
From recipetineats.com


RECIPE || PROSCIUTTO EGG BAKE (WHOLE30 COMPLIANT) - STILETTOS
2016-06-22 8 eggs, whisked. salt, pepper, crushed red pepper to taste. Directions: Grease pan with coconut oil or ghee and line with prosciutto. Fill with spinach and veggies. In a bowl, whisk eggs with salt, pepper and crushed red pepper flakes to taste. (Easy on the salt, since prosciutto is very salty!) Pour egg mixture over the veggies.
From stilettosanddiapers.com


BETTER THAN BACON PROSCIUTTO CRISPS - FAMILYSTYLE FOOD
2017-10-30 Instructions. Heat oven to 400 degrees and line a baking sheet with parchment paper. Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so that they don’t overlap, curling the edges like a nest so they don’t get too brown. Bake until the slices start to shrivel and turn golden, 10 -12 minutes.
From familystylefood.com


FINGERLING POTATOES RECIPE | BY LEIGH ANNE WILKES
2021-05-13 Instructions. Boil the potatoes until they are tender and then drain. Cut potatoes in half. Fry prosciutto in olive oil until crisp. Remove from pan. Add onions to the olive oil that is left from frying the prosciutto and cook until soft. Stir in garlic and cook for a minute. Add in potatoes, prosciutto, salt and pepper.
From yourhomebasedmom.com


PROSCIUTTO WRAPPED SWEET POTATOES WITH MAPLE BALSAMIC GLAZE
2019-11-18 Place in the oven and bake for 20 minutes. While your potatoes are baking, mix together the maple syrup and balsamic vinegar. After 20 minutes, remove the baking sheet, brush the potatoes with the syrup and bake for another 8-10 minutes, or until the prosciutto becomes slightly crispy. Remove from the oven, drizzle with a little more syrup and ...
From downshiftology.com


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