Recipes and Ideas

Basil Infused Potato Cakes With Cooks Ham and Parsnip Curls

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  • * 2 Cook′s® brand Bone-in Ham Steaks, cut in eight pieces
  • * 2 cups peanut oil
  • * 2 medium parsnips, washed and peeled in ribbon-like strips
  • * 1/4 Cup and 2 tablespoon extra virgin olive oil, divided
  • * 4 Medium Russet potatoes, peeled
  • * 1/4 Cup Italian persley, chopped
  • * 1/2 teaspoon sea salt
  • * 1/2 teaspoon freshly ground black pepper
  • * 1 cup pea shoots or baby spinach

Basil Infused Olive Oil
  • * 1/4 cup loosely packed basil leaves, washed
  • * 1 clove garlic, minced
  • * 1/2 cup extra-virgin olive oil


  1. Preheat oven to 400 degrees. To make Basil Infused Olive Oil by finely chopping the basil leaves and garlic in a food processor. In a slow, steady stream, add the olive oil. Process until smooth. Next, heat the peanut oil in a deep pot over high heat. Fry parsnip strips until brown, about 45 seconds. Using tongs, remove them onto a paper towel to drain oil. Lay ham slices on a tray using tongs, brush with 2 tablespoons of olive oil and place into oven on the upper rack. Let bake for 8-10 minutes or until ham is warmed through.
  2. Meanwhile, coarsely grate potatoes and put immediately into cold water. Drain potatoes and pat dry with paper towels. Add parsley, salt and pepper; mix well. In skillet, heat 1 tablespoon olive oil on medium high. Add small mounds of potato mixture (approx. cup). Fry until brown, approx. 5 minutes per side. Remove from skillet to paper towel. Repeat process. Makes approx. 8 cakes.
  3. Divide potato cakes onto four plates; top with two pieces of ham. Place a few parsnip curls on top of the ham and finish with a few sprigs of fresh pea shoots. Drizzle with Basil Infused Olive Oil. Serve hot.