Potato Cake With Onion Recipes

Steps:

• Preheat oven to 400 degrees. Generously butter six cups of a large (6-cup capacity) muffin tin. Sprinkle each cup with salt, pepper, and 1/2 teaspoon sugar; drizzle with 1/2 teaspoon each balsamic and red-wine vinegar. Add a rosemary top to each cup; cover with an onion slice. Set aside.
• Using a mandoline, slice potatoes into matchsticks. In a medium bowl, toss potatoes with chopped rosemary and egg yolk; season with salt and pepper. Divide among cups; dot each with butter.
• Bake until potatoes are tender and edges are browned, about 30 minutes. Run a thin knife around inside of cups to loosen; invert cakes, and serve.

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.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
• Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
• Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
• Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
• Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
• Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
• Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
• Cook until underside is golden brown, about 5 minutes.
• Transfer to a cutting board and cut into 6 wedges.

Steps:

• Preheat the oven to 450 degrees F.
• Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.
• With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well.
• Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.
• To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.
• Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.
• Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Prick potatoes in several places with a fork.
• Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 1/2 hours. Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
• Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holes of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt, and pepper with a fork.
• Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula. Reduce heat to moderate and cook Rösti until underside is golden brown, about 5 minutes.
• Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate. Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and heat until foam subsides, then slide Rösti (browned side up) back into skillet with rubber spatula. Cook until underside is golden brown, about 5 minutes. Transfer to a cutting board and cut into 6 wedges.

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

Steps:

• Place potatoes between paper towels to squeeze out excess moisture.
• Combine all ingredients except oil and mix well.
• Heat 1/8" of oil in a large skillet and drop mixture 1/4 cup at a time into hot oil.
• Press mixture into 3" rounds with the back of a spoon.
• Fry until golden brown, turning once.
• Drain on paper towels.

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.

Steps:

• Add the potatoes to a large pot and top with enough water to cover by about 1 1/2 inches/4 centimeters. Bring to a boil over medium-high, then lower the heat to medium, cover with a lid and cook until easily pierced with a knife, about 30 minutes. Drain well. Once cool enough to handle, peel the potatoes (saving the skins for another use), and transfer them to a large bowl.
• While the potatoes are cooking, add half the olive oil to a large (12-inch/30-centimeter) cast-iron skillet or an ovenproof skillet that is at least about 3 inches/8 centimeters deep. Heat over medium. Once hot, add the spring onions and garlic and cook, stirring occasionally, until soft and lightly colored, about 6 minutes. If making with peas, add the peas and thyme; if making with peppers, add the peppers, cilantro and harissa. Add 1/2 teaspoon salt and plenty of pepper, stir to combine and set aside.
• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius (non-fan).
• Add the cream, eggs and yolk, Parmesan, preserved lemon, turmeric, half the Cheddar and 1/2 teaspoon salt to the potatoes in the large bowl. Use a potato masher to break everything down to a rough mash that is still a bit lumpy. Add the feta and the spring onion mixture and fold everything together.
• Wipe the skillet clean, add the remaining olive oil, then transfer the skillet to the oven for about 5 minutes to heat up. Remove from the oven and carefully add the potato mix. Level the top, sprinkle with the remaining Cheddar and a few sprigs of thyme, if using, in the center and return to the oven.
• Reduce the oven temperature to 400 degrees Fahrenheit/205 degrees Celsius and bake the cake until golden and bubbling, 25 to 30 minutes. Remove from the oven and set aside for 15 to 20 minutes to firm up before serving. Sprinkle with the extra cilantro, and serve warm, spooned directly from the pan.