Potato Pancakes with Jamón Serrano


1 1/2 lb Yukon Gold potatoes, peeled

1/2 onion

1 tsp salt

1 egg, beaten

2 tbsp all-purpose flour

1/4 tsp freshly ground pepper

Canola oil, for frying

1 pkg (2 oz) Campofrio Jamón Serrano

1 tbsp chopped fresh chives



1/4 cup mayonnaise

1 tbsp lemon juice

2 tsp Dijon mustard

1 clove garlic, minced

1/4 tsp salt


Using food processor or box grater, coarsely shred potatoes and onion; sprinkle with salt. Place in clean tea towel; over sink, squeeze out excess moisture. Transfer to bowl; stir in egg, flour and pepper.


In large nonstick skillet set over medium-high heat, pour in enough oil to cover the bottom of the pan. Using heaping 2 tablespoonfuls of potato mixture per pancake, fry pancakes in batches, spreading to flatten. Cook for 3 to 5 minutes per side or until golden brown and edges are crisp; drain on paper towel.


Aioli: Stir together mayonnaise, lemon juice, mustard, garlic and salt.


Top each potato pancake with a piece of jamón and dollop of Aioli. Sprinkle with chives.



Tip: For easy entertaining, fry potato pancakes up to 8 hours in advance. Refrigerate, then reheat in 400°F oven for about 5 minutes or until warmed through.


Recipe by Laura Buckley for Campofrio