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Sicilian potato cake

Try this rich potato pie from the Hairy Bikers that's packed with cheeses, herbs, pancetta and salami.


To serve

Preparation method

  1. Preheat the oven to 190C/375F/Gas 5. Grease the bottom and sides of a 23cm springform tin with butter then coat with three-quarters of the breadcrumbs.

  2. Boil the potatoes whole in a large pan of gently simmering water for about 30-40 minutes, or until tender (this will depend on their size). Meanwhile, heat a small frying pan over a medium-high heat and fry the pancetta cubes for 5-6 minutes, or until golden-brown.

  3. Drain the potatoes and set aside. Put the milk and butter into the potato pan and return to the heat until the butter has melted. Add the potatoes to the pan and mash until smooth then mix in the fried pancetta, eggs, garlic, parmesan, salami, gruyere, mozzarella and parsley.

  4. Spoon the potato mixture into the springform tin and smooth down the surface. Mix the remaining breadcrumbs with the thyme leaves and lemon zest and scatter over the top, pressing them gently into the potato.

  5. Bake in the oven for 1-1½hours, or until the potato cake is set but with a slight wobble in the middle. Remove the tin from the oven, set aside to rest for five minutes then loosen from the sides with a knife before releasing the tin. Slide the cake onto a serving plate.

  6. To serve, toss the salad leaves in a bowl with olive oil, white wine vinegar and a squeeze of lemon juice, to taste, and serve with the potato cake.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4-6

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