This ham and cheese skillet potato focaccia is a quick and easy last minute dinner idea that requires no leavening. It’s also a great empty the fridge recipe that can be endlessly adapted according to what you have on hand!
Here is your new favorite potato recipe!
It’s not necessarily a Sicilian recipe but I’ve long admired these cheesy potato cakes, or potato focaccias as they are called, inspired by Italian recipe sites. And this recipe is definitely a keeper!
What’s not to like about melted cheese and salty ham sandwiched between two layers of creamy potatoes? But if you’re not a fan of ham, no worries.
This potato focaccia is a great empty the fridge meal idea, especially if you have leftover mashed potatoes on hand. You can vary the filling ingredients according to what you have available. Just scroll further on in this post for more ideas.
Enjoy it as a side dish (although quite a decadent one!) or a main dish along with a green salad to complete your meal. It’s also perfect for a brunch buffet or pot lucks.
Ingredient list
- Potatoes
- All-purpose flour
- Grated Parmigiano cheese
- Egg
- Prosciutto cotto: cooked ham
- Provolone cheese: thinly sliced, cubed or shredded. Can be replaced with cheese of your choice including mozzarella, scamorza or caciocavallo.
- Salt
- Olive oil
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Peel potatoes and cut into quarters.
- Place in a sauce pan, cover with water and add salt. Bring to a boil and cook until fork tender, about 15 minutes.
- Drain well, transfer to a bowl and mash them.
- Stir in the flour, Parmigiano cheese, egg and salt.
- The mixture will resemble a soft gnocchi dough.
- Grease a 10 inch (25 cm) skillet with olive oil and swirl to coat the sides of the pan.
- Moisten your hands lightly with water to help you transfer half of the potato mixture to the pan and flatten to cover the bottom of the pan. Use your hands or the back of a spatula for this step.
- Top with prosciutto cotto and cheese slices.
- Cover with the remaining potato mixture and smooth over the top and sides to evenly cover the entire surface.
- Transfer pan to the stove top. Cook on medium heat for 5-6 minutes.
- Flip the potato focaccia onto a lightly greased dinner plate and carefully slide it back into the pan, uncooked side down.
- Cook for 5-6 minutes longer until golden brown.
- Transfer to a serving plate and enjoy hot.
For the baked version
- Be sure to use an oven safe pan or tightly wrap the the handle of your pan with foil.
- Once assembled, cook on the stove over medium heat for 3 minutes to brown the underside of the focaccia.
- Lightly brush the top with olive oil.
- Transfer the pan to a 425 degrees F preheated oven and bake for 20-25 minutes until golden brown.
- You may also broil for a minute at the end of cooking.
Recipe Notes
-Instead of provolone, try this recipe with mozzarella, scamorza or caciocavallo cheese.
-Use other meats of your choice such as mortadella, salami or even crumbled cooked sausage.
-For a vegetarian version add sautéed spinach, leftover vegetables you may have on hand or grilled vegetables.
-If you prefer, you can divide the potato mixture into 4 equal parts and make individual potato patties instead of one large one.
-Enjoy as a main dish along with a green salad.
-Serve as a side dish.
-This dish would be perfect for a brunch buffet or a pot luck dinner.
-Keep leftovers refrigerated for up to 3 days.
-Reheat in a 350 degrees F preheated oven until warmed through.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more delicious potato recipes!
- Potato and Spinach Gateau
- Trapani Style Potatoes Vastase
- Cheesy Swiss Chard and Potato Casserole
- Baked Mashed Potato Croquettes
- Baked Tuna Potato Patties
- Sauteed Broccoli and Potatoes
- Italian Meatball Stew with Potatoes and Peas
- Pasta with Potatoes
- Italian Potato Salad
Ingredients
- 500 grams potatoes about 4 medium potatotes
- ½ cup all-purpose flour
- 6 tbsp. Parmigiano cheese grated
- 1 large egg
- ½ tsp salt
- 1 tbsp. olive oil
- 100 grams prosciutto cotto about 3 slices
- 70 grams provolone cheese about 5 slices or add as much as you'd like!
Instructions
- Peel potatoes and cut them into quarters. Place in a sauce pan, cover with water and salt them.
- Bring to a boil and cook until fork tender, about 15 minutes.
- Drain well, transfer to a bowl and mash them.
- Stir in the flour, Parmigiano cheese, egg and salt. The mixture will resemble a soft gnocchi dough.
- Grease a 10 inch (25 cm) skillet with olive oil and swirl to coat the sides of the pan.
- Moisten your hands lightly with water to help you transfer half of the potato mixture to the pan and flatten to cover the bottom of the pan. Use your hands or the back of a spatula for this step.
- Top with prosciutto cotto and cheese slices. Cover with the remaining potato mixture and smooth over the top to evenly cover the entire surface.
- Transfer pan to the stove top. Cook on medium heat for 5-6 minutes.
- Flip the potato focaccia onto a lightly greased dinner plate and carefully slide it back into the pan, uncooked side down. Cook for 5-6 minutes longer until golden brown. Transfer to a serving plate and enjoy hot!
Notes
-Use cured meats of your choice such as mortadella, salami or even crumbled cooked sausage.
-For a vegetarian version add sautéed spinach, leftover vegetables you may have on hand in your fridge or grilled vegetables.
-If you prefer, you can divide the potato mixture into 4 equal parts and make individual potato patties instead of one large one. Oven baked version -Be sure to use an oven safe pan or tightly wrap the the handle of your pan with foil. -Once assembled, cook on the stove over medium heat to brown the underside of the focaccia. -Lightly brush the top with olive oil. -Transfer the pan to a 425 degrees F preheated oven and bake for 20-25 minutes until golden brown. -You may also broil for a minute at the end of cooking. Serving suggestions -Enjoy as a main dish along with a green salad.
-Serve as a side dish.
-This dish would be perfect for a brunch buffet or a pot luck dinner. Storage -Keep leftovers refrigerated for up to 3 days.
-Reheat in a 350 degrees F preheated oven until warmed through.
sounds delicious
Thank you Nancy, it disappeared quickly at our house!
What an awesome recipe! Thank you so much!!! I can’t wait to try this, I was searching for a new idea and here you come to the rescue!
Hello ANnie, you are quite welcome! This is a crowd pleaser for sure, enjoy!
I’m giving this 5 stars before I even try this recipe because I know it will be wonderful, as all of the recipes from you that I have tried have been. I like this one a lot since living alone I cam easily see myself eating this for more than just one meal, and enjoying it immensely. It’s so simple, easy and the oven option is a bonus. Since I have all of the ingredients on hand, guess what I will be enjoying tonight for supper and tomorrow for lunch! Then maybe even another lunch or supper as I’m sure to have enough left over for at least one more meal. Thanks Nadia – another winner..
Thank you Anna, this is definitely a dish that is guaranteed to please all! After all, who doesn’t love a good potato dish? Hope you enjoy it and thank you for your lovely comment!