Crispy Corn, Ham,
Potato Tarts

Delightfully crispy on the outside and soft on the inside, these corn, ham, and potato tarts feature sweet corn bursting in every bite with a hint of cumin and chili powder.

Ingredients

• 2 peeled raw potatoes
• 1 sausage
• 100 g sweet corn kernels
• 50 g diced ham
• 2 eggs
• 2 tbsp flour
• 1 tbsp starch
• 1 pinch black pepper
• 1 pinch cumin
• to taste red chili powder
• as needed cooking oil
• optional fresh parsley

Instructions

1. 1Prepare Ingredients

   

   Place two peeled raw potatoes on a wire rack and a sausage on a plate, arranged on a wooden cutting board along with a bowl of sweet corn kernels and seasonings.

   Tip: Ensure the potatoes are fully peeled and washed clean before cutting.
2. 2Dice the Potatoes

   

   Using a chefs knife and wearing protective gloves, carefully cut the peeled raw potatoes into uniform small cubes on a wooden cutting board to ensure even cooking.

   Tip: Cut the potatoes into even-sized cubes so they cook uniformly when boiled.
3. 3Slice the Sausage

   

   Using a sharp knife and wearing gloves, slice the sausage into small, bite-sized pieces on the wooden cutting board.

   Tip: Slice into uniform pieces to ensure even distribution in every tart.
4. 4Boil Potatoes and Corn

   

   Transfer the freshly diced raw potatoes and sweet corn kernels directly from a strainer into a pot of boiling water to cook them through until tender.

   Tip: Boil until the potato cubes are tender yet firm enough to hold their shape.
5. 5Drain Cooked Ingredients

   

   Use a mesh strainer to scoop out and drain the boiled potato cubes and corn kernels from the cooking water.

   Tip: Shake off excess water thoroughly to prevent the mixture from becoming too wet.
6. 6Mix Ingredients

   

   Add diced ham, flour, and starch into the large white container holding the boiled potatoes and corn.

   Tip: Mix gently to coat the ingredients evenly without mashing the potatoes completely.
7. 7Add eggs and seasoning

   

   Crack two fresh eggs directly into the white container over the diced potatoes, corn, and ham, then sprinkle black pepper on top to enhance the flavor.

   Tip: Adding black pepper at this stage helps evenly distribute the aroma throughout the mixture.
8. 8Mix the ingredients

   

   Use a spatula to thoroughly combine the eggs, starch, black pepper, potatoes, corn, and ham until every piece is evenly coated and bound together.

   Tip: Mix gently so you do not mash or break the potato cubes.
9. 9Scoop onto baking tray

   

   Use a wooden spoon to scoop generous portions of the mixed potato, corn, and ham mixture and place them onto a baking tray lined with parchment paper.

   Tip: Space the mounds evenly on the tray to ensure even baking.
10. 10Shape the patties

    

    Use gloved hands to gently press and shape each mound of the potato mixture into neat, compact round patties directly on the parchment-lined baking tray, making sure to compact the edges.

    Tip: Compact the edges slightly so the patties hold their shape well during cooking.
11. 11Brush with oil

    

    Dip a basting brush into oil and gently apply a light layer over the surface of each potato patty to help them achieve a golden, crispy finish.

    Tip: A light coating of oil is all you need for a crispy outer crust.

Storage & Reheating

Burn It Off

Frequently Asked Questions