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Ingredientes
- 2 x boiling potatoes (about 1 lb.)
- 1/4 c. chopped cooked ham
- 2 Tbsp. vegetable oil
- 1/4 c. chopped onion
- 1/3 c. chopped green bell pepper
- 1 Tbsp. liquid removed chopped bottled pimiento
- 2 lrg Large eggs
Direcciones
- In a saucepan of boiling salted water cook the potatoes, peeled, for 10 min, drain them, and let them cold till they can be handled. Grate the potatoes coarse into a bowl. While the potatoes are cooking, in a large skillet saute/fry the ham in 1 Tbsp. of the oil over the moderately
- high heat, stirring, till it is browned lightly and transfer it with a slotted spoon to paper towels to drain. To the skillet add in the onion, the
- bell pepper, the pimiento, and salt and pepper to taste, cook the mix over moderate heat, stirring, till the vegetables are softened, and add in it to the potatoes with the ham. Season the mix with salt and pepper and combine it well. To the skillet add in the remaining 1 Tbsp. oil and heat it over moderately high heat till it is warm but not smoking.
- Form the potato mix into 2 cakes, fry the cakes in the oil for 4 min on each side, and make an indentation in each cake. Break 1 of the Large eggs into each indentation, season the Large eggs with salt and pepper, and cook them co vered, for 6 min, or possibly till they are cooked through and the potato cakes are crisp and golden brown.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 596g | |
| Calories 786 | |
| Calories from Fat 408 | 52% |
| Total Fat 45.79g | 57% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.7g | |
| Cholesterol 473mg | 158% |
| Sodium 1093mg | 46% |
| Potassium 1787mg | 51% |
| Total Carbs 62.5g | 17% |
| Dietary Fiber 8.3g | 28% |
| Sugars 5.85g | 4% |
| Protein 33.29g | 53% |
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