Ham Steak Encrusted in Potato Recipe [Sponsored]

This Foodie Friday recipe is almost like scalloped potatoes and ham together or even a Sunday breakfast on one plate and takes minutes to make.

Potato-encrusted Ham Steak (prep. time 10 minutes. Serves 2)

1 ham steak

1 egg beaten

1 Yukon Gold potato, very thinly sliced (on a mandolin, if you have one, or the slicing side of a box grater)

¼ C. flour

salt

cracked black pepper

½ C. vegetable oil

Heat the vegetable oil to about 300-350. (You can check to see if the oil is hot enough by dropping a small piece of bread in it.  If it bubbles around the bread, it is ready.)Salt and pepper the flour.  Dredge the ham steak through the flour, then the egg bath and press the potato sliced onto both sides.  Salt and pepper both sides of the enrobed ham steak and slowly lower it into the hot oil. Be careful to avoid splashing the oil!  Fry the first side until golden brown and CAREFULLY turn over to fry the other side.  (Using two spatulas for the task is safer than trying to flip it into the boiling hot oil using one.)  Remove from oil when the second side is also golden brown and drain on paper towels.  Cut in half and serve.  If you would like condiments, you could consider sour cream, mustard or ketchup. You could even consider putting a little cheese on top and melting that under a broiler for a minute.

If you have leftover potato slices, you can make home-made potato chips in the hot oil and season them however you like. 

Thanks to Down to Earth Whole Foods on Grant Ave. in Endicott for sponsoring Foodie Fridays.  Their helpful staff can answer all your questions about where products come from, supplements and skin and beauty products.