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Article posted: 9/12/2012 6:00 AM

Smoked Ham Flatbread with Caramelized Onions and Peaches with Ham and Cheddar Tater Cakes

Jamie Andrade turned smoked ham, peaches, pecans and tater tots into a cheesy flatbread, potato cake combo.

Jamie Andrade turned smoked ham, peaches, pecans and tater tots into a cheesy flatbread, potato cake combo.

 

George LeClaire | Staff Photographer

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3 tablespoons butter

4 onions, thinly sliced

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2 peaches, peeled and diced

Pinch each of sugar, salt, paprika

1 can (7 ounces) chipotle peppers in adobo

1 package (8 ounces) cream cheese, softened

cup milk or half and half

1 bag (1 pound) frozen tater tots

1 bag (16 ounces) shredded sharp cheddar cheese

2-3 very thin slices Ashland Sausage Co. smoked mini ham, finely diced

Ashland Sausage Co. smoked mini ham, medium diced

1 small package (2-3 ounces) pecans

Chopped chives, chopped basil and sour cream for topping (optional)

Start by caramelizing the onions, this will take about a 30 minutes. Melt the butter in a large skillet. Add the onions and peaches, sprinkle with a pinch of sugar and salt and let them caramelize. You'll need to check on them and stir every 5-7 minutes or so.

In a small saucepan over medium heat, combine the sauce from the adobo chiles plus 2-3 finely chopped chipotles (more or less depending on how spicy you want it). Once warmed through add the cream cheese and whisk until melted; slowly add the milk and whisk until smooth and creamy.

Heat the oven and cook tater tots to package directions. Once cooked, remove from oven, lay them on their side and flatten them with a fork so they form small round "cakes". Sprinkle each with cheddar cheese and the finely diced ham. Place back in oven until cheese melts.

Chop the pecans very finely, drizzle with a small amount of melted butter or olive oil, sprinkle with paprika and toast in the oven for 3 to 4 minutes.

Toss the medium-diced ham into the onion/peach mixture to warm through during the last few minutes of cooking.

To assemble the flatbreads: Heat oven to 500 degrees. Roll the flatbread dough very thin (about 1/8 of an inch). It's best to use a pizza stone, but an upside down sheet pan will work in a pinch. Sprinkle the stone or pan with flour and pre-bake the dough 2 to 3 minutes until bubbly. Remove from oven. Top with the chipotle cream sauce, a few of the tater cakes (the rest will be eaten as a side), the onion/peach mixture and a light sprinkling of cheddar cheese. Bake 5 to 6 minutes until cheese is melted.

Remove from the oven, sprinkle with the toasted pecans for extra crunch and top with chopped basil for a fresh bit of color.

Serve with the tater cakes (topped with chives and sour cream if desired)

Serves six to eight.

Cooks notes: Substitute store bought pizza dough and caramelize the onions/peaches the night before to cut time. If using store bought dough, lower oven temperature to 425 degrees.

Jamie Andrade

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