Mangalitsa Ham Latkes

Leek, Beet & Mangalitsa Latkes with Goat Cheese
by Amanda Makulec for Marx Foods

Salty mangalitsa ham compliments the sweet savory flavor of roasted beets in these latkes, topped with goat cheese and amped up with leeks and herbs. Delicious for breakfast topped with a poached egg, or as a side for roast meat or poultry.

Makes approximately 10 latkes.
Preparation time: 15 minutes
Cook time: 15 minutes

1/3 c. diced roasted beets (see below)
2 medium leeks
4 new potatoes
2 T. fresh chopped thyme
½ c. finely chopped magalitsa ham
1 egg
3 T. flour
Salt and pepper to taste
4-5 ½ inch cubes of lard from the mangalitsa ham
¼ c. virgin olive oil
2 oz. goat cheese (herbed can be used)

Latkes

1. Slice leeks into rounds and roughly chop. Shred new potatoes with a grater, and combine with leeks, thyme, and chopped mangalitsa ham.
2. Beat egg in a separate bowl, and add egg and flour to vegetable and mangalitsa ham mixture. Season lightly with salt and pepper.
3. Gently toss diced roasted beets into vegetable, ham, egg, and flour mixture. If you mix too vigorously, your latkes will take on a purple hue.
4. Cook magalitsa lard over medium heat in a large skillet. When the pieces turn to brown cracklings, remove and add olive oil and heat.
5. Form small patties (2 inch diameter) with the vegetable and ham mixture and place in the hot oil. If mixture doesn’t form easily, make small pile in the pan and press into a patty with a flipper. Cook 3-4 minutes and turn. Latke should appear a golden brown color.
6. Transfer to a plate, and repeat until all of the vegetable and ham mixture has been cooked.
7. Serve topped with a smear of goat cheese, to taste.

Roasted beets
Can be prepared in advance
Preparation time: 5 minutes
Cook time: 45 minutes

1. Preheat oven to 400 degrees and wrap washed beet in aluminum foil.
2. Roast on baking sheet for 45 minutes.
3. Allow beet to cool, peel away skin with fingers or edge of a teaspoon, slice and finely dice.

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