Potato and mushroom pan-cake

By the GetYourMacros team · 31 August 2026

A golden, pan-seared potato crust filled with savory mushrooms and melted light cheese.

• Time 30 min
• Course One-dish meal
• Diet Omnivore
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 280 g Potatoes
• 150 g Mushrooms
• 70 g Cooked ham
• 55 g Light cream cheese
• 10 g Parmesan
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Grate the raw potatoes coarsely, squeeze out the excess water, and mix with half the parmesan.
2. Sauté the mushrooms in a pan with garlic until golden and all liquid has evaporated.
3. In a non-stick pan with a drop of oil, press half the potatoes to form a thin circular base.
4. Top with the cream cheese, the sautéed mushrooms, and the prosciutto cotto slices.
5. Cover with the remaining potatoes and cook on medium heat for 10 minutes with a lid.
6. Flip the cake carefully and cook for another 8-10 minutes until both sides are crispy and golden.

Tips

• Squeezing the grated potatoes very dry is the secret to a perfectly crispy crust.
• This dish is excellent cold, making it a great option for a meal-prep lunch at work.

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