Crumbled potatoes: the pie filled with ham and cheese

Crumbled potatoes are a savory pie filled with ham and cheese, easy to make and perfect for any occasion.

Today we are preparing a fantastic crumbled potato cake, a unique dish rich in taste and flavour, perfect to serve for any occasion and also very easy to prepare. In the filling of our potato cake we will insert a classic filling of sweet provola cheese and ham, but if you want you can also follow our recipe using other cheeses and cured meats of your taste: all you have to do is unleash your imagination and get to the stove !

Without further ado, let's go to the kitchen to prepare this delicious savory crumble!

Preparation of the potato crumble

1. Start by processing the potatoes: wash them and boil them in salted water for about half an hour. When they have softened perfectly, drain them and peel them, finally mash them with a potato masher .
2. Transfer your mashed potatoes into a bowl and add the flour, grated cheese, egg, nutmeg, finally salt and pepper.
3. Mix all the ingredients well, using a fork, until you obtain a homogeneous mixture.
4. At this point, take a lightly greased and floured cake pan and spread half the dough on the bottom.
5. Place the slices of provola, previously cleaned and cut into pieces , and the ham (diced or sliced) and finally cover with the rest of the dough. Remember not to compact too much, otherwise it would be crumbly!
6. Once your potato cake has been shaped, bake it at 180°C for about 30 minutes .
7. When the surface of the cake is nice and golden, turn off the heat and let it rest . Enjoy your meal!

Also try this soft invisible potato cake !

Conservation

We recommend storing the cake in the fridge for a maximum of 1-2 days , well covered in cling film. We do not recommend freezing in the freezer.