“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food,” said Kurt Vonnegut in his book Jailbird. Indeed, good food, like anything that’s noteworthy, just has to be talked about--what made the dish taste so good, how well the meat was cooked, how the side dish was, and even what could have made it better.

But what is almost always true is that, with a little time and effort, any dish can be good. Like this simple yet delicious ham and potato pancake from Chef Ricky Sison of Antonio’s in Tagaytay. Make this dish a lot better by broiling it just before serving so the cheese stays perfectly hot and sublimely gooey!

Roesti Ham And Potato Pancakes
Tip: Soak the potatoes in water after peeling so they won’t turn brown.
Prep time: 20 minutes
Cooking time: 15 to 20 minutes
Makes two servings

2 pieces potato, sliced thinly
2 slices farmer’s ham
4 eggs
Cheddar cheese, to taste

1. Parboil potatoes then drain.
2. Arrange potato slices, overlapping in two circles. Fry until golden brown.
3. Cook eggs sunny side up.
4. To assemble: Top each potato ring with ham, 2 cooked eggs, and cheese.
5. Broil until cheese is melted. Serve at once.

(Recipe by Breakfast At Antonio’s. Photography by Ocs Alvarez. Food Styling by Margie Alcabao.)

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