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1
Peel and wash the potatoes.
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2
Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
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3
Shred the remaining raw potatoes.
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4
Place 50 grams of the butter in a heated pan.
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5
Saute the onion and the ham chunks together in the butter.
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6
Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
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7
Remove from the pan and let cool.
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8
Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
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9
Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
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10
Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
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11
Press out the potato dough evenly to form a crust in the pan.
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12
Strip the rosemary leaves from their stems and chop them.
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13
Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
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14
Season with salt& pepper to taste.
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15
Spread this mixture on top of the potato pastry.
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16
Place on a lower rack in the oven (preheated to around 200u00b0C) and bake approximately 50 minutes.
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17
Cool slightly (about 5-10 minutes), then cut into 16 squares.
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18
Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.
