To take full advantage of the flavor and texture, it’s best to serve these Italian hash browns right away while they’re still warm.
If you have leftovers, you can store them in the fridge for 2-3 days, sealed in an airtight container or wrapped in plastic wrap. Alternatively, you can also freeze the Italian potato dumpling dough for 2 months and then fry it in hot oil while still frozen.
Ingredients
- Yellow potatoes: 1 kg
- Caciocavallo râpé: 120 grams
- eggs: 3
- Breadcrumbs: 100 grams
- Parsley: 1 sprig
- Garlic: 1 clove
- Extra virgin olive oil
- This
- Pepper
Preparation
- Wash the potatoes and boil them in salted water until tender; it will take about 40 minutes.
- Meanwhile, finely chop the parsley and garlic, deprived of the inner part.
- Once the potatoes are cooked, drain them, peel them while still hot and mash them with a potato masher or a fork in a bowl.
- Add the grated caciocavallo, chopped parsley and garlic, the eggs and a pinch of salt and pepper and mix well.
- Add the breadcrumbs and work again until you obtain a soft but compact and not too sticky dough. Cover with cling film and refrigerate for at least half an hour.
- After the resting time, take the dough out of the refrigerator and form slightly oval patties and press them with oiled hands.
- Heat plenty of oil in a large frying pan, dip a few patties at a time and fry them on both sides until golden brown. Drain and leave to dry on paper towel. Transfer the Sicilian potato pancakes to a serving platter and serve hot.