Ham and Potato Croquettes

Ingredients

• 16 oz. shredded hash browns
• 1 cup liquid whole eggs, divided
• 4 oz. mozzarella cheese, low-moisture
• 4 oz. Parmesan cheese, finely shredded
• 3.5 oz. Serrano ham, small-diced
• 4 1/2 tsp. fresh parsley, minced
• 2 Tbsp. + 3/4 cup all-purpose flour, divided
• 1 cup plain bread crumbs
• 6.25 oz. red bell peppers, roasted
• 1 Tbsp. lemon juice
• kosher salt to taste
• ground black pepper to taste

Preparation

1. Preheat deep fryer to 350° F.
2. In medium bowl, combine hash browns, mozzarella cheese, Parmesan cheese, Serrano ham, parsley, 1/4 cup eggs and 2 Tbsp. flour. Mix well to combine.
3. Cover with plastic film. Refrigerate 20 minutes.
4. Place remaining 3/4 cup flour in medium bowl.
5. Place remaining 3/4 cup eggs in another medium bowl.
6. Place bread crumbs in a third medium bowl.
7. Remove potato mixture from refrigerator. Scoop about 2 oz. of potato mixture; form into log about 2 1/2" long. Repeat with remaining potato mixture to make 14 croquettes.
8. Thoroughly dredge each croquette in flour.
9. Dip croquette in eggs. Coat thoroughly.
10. Move to bread crumbs. Roll until fully covered. Transfer to parchment-lined sheet pan.
11. Drop 3-4 croquettes into hot deep fryer. Cook about 2-3 minute, or until outside is golden brown and interior is hot. Repeat with remaining croquettes.
12. Prepare red pepper coulis. Blend roasted red bell peppers and lemon juice until very smooth. Strain sauce through fine mesh sieve; season to taste with salt and black pepper. Reserve.
13. Serve hot croquettes with red pepper coulis for dipping.

• Servings: 4
• Type: Breakfast
• Categories: The Dish, Recipes
• Tags: Breakfast
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