LADY SARAH'S POTATO CAKES
A quick and easy, delicious comfort food. Prep time does not include time for boiling potatoes.
Provided by Daily Inspiration S
Categories Potatoes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Mash the cooked potatoes with butter and salt (they should be rather dry). Add the egg and the ham to the potatoes
- 2. Form potatoes into little flat cakes and fry in butter until golden.
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
CRISPY POTATO CAKE
When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
- Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
- Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.
GARLIC-PARSLEY POTATO CAKES
These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form. They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah. The power of the garlic is tamed in one easy step - by boiling it in the same water as the potatoes.
Provided by Julia Moskin
Categories side dish
Time 1h
Yield 8 servings (can be doubled)
Number Of Ingredients 10
Steps:
- Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
- Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
- Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
- Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
- Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
- Bake until heated through, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams, TransFat 0 grams
SWEET POTATO MINI CAKES
Whenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. -Joyce Larson, New Market, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings (1 dozen mini cakes).
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. , Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.
Nutrition Facts : Calories 528 calories, Fat 30g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 287mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
FULL ENGLISH POTATO CAKE
Take time to start the day in style with a special breakfast of giant hash browns with bacon, eggs and tomato
Provided by Good Food team
Categories Breakfast, Brunch
Time 1h35m
Number Of Ingredients 11
Steps:
- Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.
- Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast.
- Heat oven to 220C/200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden.
- Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs.
- To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.
Nutrition Facts : Calories 448 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
BABY SWEET POTATO CAKES
This delicious recipe is from 2006 Southern Living.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a standard 12-cup muffin pan with nonstick cooking spray; set aside.
- Beat butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add eggs, one at a time, and beat to combine.
- In a medium bowl, combine flour and baking soda. Gradually add half the flour mixture to the butter mixture, beating on low speed until blended, scraping the bottom and down sides of bowl with a rubber spatula, as needed. Add remaining flour mixture, and beat until blended. Add vanilla, salt, ginger, cinnamon, sweet potatoes, and buttermilk. Beat on medium speed until smooth.
- Spoon batter into prepared muffin pan. Each cup should be about two-thirds full. Bake until a wooden toothpick inserted into the center of each cake comes out clean, about 15 minutes. Transfer pan to wire rack to cool for 5 minutes. Remove warm cakes from pan, and sprinkle with toasted pecans. Top each cake with 2 1/2 tablespoon caramel-pecan sauce. Serve with vanilla ice cream, if desired.
BAKED POTATOES WITH SALSA AND SOUR CREAM
This simple 3-ingredient side dish goes well with steak, grilled chicken, or pork loin or chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. With a fork, prick potatoes in several places. Bake directly on oven rack until tender when pierced with a knife, 40 to 50 minutes. Remove potatoes from oven, cut open, and season with salt and pepper. Top potatoes with salsa and sour cream.
Nutrition Facts : Calories 174 g, Fat 3 g, Fiber 4 g, Protein 4 g
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