Potato Pancakes with Jamón Serrano
1 1/2 lb Yukon Gold potatoes, peeled
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