Crispy Potato Sandwiches

Ouadie Rhabbouron

🥔 Crispy Potato Sandwiches (Cheesy Ham Inside)

Recipe Card

Ingredients (Makes about 8–10)

  • 750g potatoes (about 5–6 medium)

  • 50g breadcrumbs

  • 1 large egg

  • 100g sliced cheese (cheddar, mozzarella, or your favorite)

  • 100g ham (sliced or diced)

  • Salt to taste

  • Pepper to taste

  • 1 teaspoon fresh rosemary (or ½ tsp dried)

  • Olive oil (for frying)

  • Butter (for greasing)

Instructions

  1. Boil the potatoes – Peel and cut potatoes into chunks. Boil in plenty of salted water for 15–20 minutes until completely tender. You want them soft enough to mash easily.

  2. Cool & mash – Let potatoes cool completely (about 15 minutes). Peel them and mash with a fork until smooth. No lumps. This is your base.

  3. Make the dough – Add 1 egg, salt, pepper, rosemary, and breadcrumbs to the mashed potatoes. Mix well until you have a soft, sticky dough that holds together. Taste and adjust seasoning.

  4. Shape it – Take a handful of dough (about the size of a golf ball) and flatten it into a thin square or rectangle on a piece of parchment paper or plastic wrap. It should be about ¼ inch thick.

  5. Fill it – Place a small piece of ham and a slice of cheese in the center of the square. Don't overfill.

  6. Seal it – Fold the edges of the potato dough up and over the filling, sealing it completely. You want a sealed packet so the cheese doesn't leak out. Gently shape it into a square or round patty.

  7. Grease it – Brush the top and sides lightly with butter or olive oil. This helps it get crispy and golden.

  8. Pan fry – Heat olive oil in a large pan over medium-high heat. Carefully place the potato sandwiches in the pan. Fry for about 5 minutes on each side until golden brown and crispy on the outside. Work in batches if needed so you don't overcrowd the pan.

  9. Drain & serve – Remove to a plate lined with paper towels to drain excess oil. Serve immediately while the cheese is still melted and everything is hot.

⏱️ Total Time: About 45 minutes (mostly boiling and cooling time)

Pro Tip: These are best served hot, right after frying. The cheese is melted, the outside is crispy, the inside is soft. Peak deliciousness.

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