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.
POTATO CAKES
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes and grate them, using the large opening of a 4-sided hand grater.
- Empty the grated potatoes into a bowl and add the egg, onion, flour, baking powder, nutmeg, salt and pepper. Blend well.
- Heat the oil over medium heat in a large nonstick skillet and with an ice cream scoop or large spoon, drop the mixture into the pan to form 8 patties of equal size. Cook until golden on one side. Turn and cook on the other side until golden brown.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO HOT CAKES WITH CHEDDAR CREAM AND SALSA VERDE
As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.
Provided by Yotam Ottolenghi
Categories breakfast, brunch, lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 450 degrees.
- Arrange potatoes, cut side down, on a large parchment-lined baking sheet. Bake for 35 minutes or until crisp and golden-brown on the outside and soft inside; cooking time will vary depending on the size of your potatoes, but you want the flesh to be soft enough to mash.
- Make the Cheddar cream: In a small bowl, combine Cheddar and sour cream. Add freshly ground black pepper to taste.
- Make the salsa: In a bowl, mix the herbs, capers and garlic with about 1/3 cup/60 milliliters of oil and a generous pinch of salt.
- Once the potatoes are cool enough to handle (about 15 minutes), peel away and discard (or eat) the skins, being careful not to lose too much flesh. Use a potato masher to mash the flesh until smooth or chunky, as you like. Transfer about 1 1/4 cups/230 grams of the mashed potatoes to a mixing bowl. (Save any extra mash for another use.)
- Add lemon zest, beaten eggs, 1/4 teaspoon salt and a few grinds of black pepper and mix until eggs are completely incorporated. Your batter will look like glossy, runny mashed potato.
- Fry the hot cakes: Add 2 tablespoons of oil to a large nonstick frying pan and place over medium-high heat. Spoon about 1/4 cup of batter per hot cake into the pan and fry for 4 to 5 minutes, turning over once, until crisp and golden on both sides. Set aside on a paper towel-lined plate and keep warm. If you have more batter, add a final tablespoon of oil to the pan and fry the remainder in the same way. You may want to turn the heat down for the second batch if the oil is getting too hot.
- When ready to serve, fry the eggs in the same pan, using additional oil if necessary.
- Stir lemon juice into salsa. Divide the hot cakes between plates and top with the eggs, the Cheddar cream and then salsa verde; the salsa should cover a bit of the cream but not all of it. Sprinkle with the mustard seeds (if using) and serve.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 39 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams
POTATO CAKE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons of the butter in a microwave safe bowl and set aside. Peel and grate the potatoes with the shredding attachment of a food processor, or on the wide holes of a box grater. Transfer potatoes to a bowl, and season with salt, pepper, and nutmeg. Drizzle the oil and melted butter over the potatoes and toss to coat evenly. Heat a medium non-stick skillet over medium heat. Add the potatoes and spread to evenly fill the skillet. Cook the potato cake, adding a few nut size bits of the remaining butter around the edges until the underside is crispy brown, about 10 minutes.
- Reduce the heat to medium-low flip the cake sliding onto a plate and then inverting back into the pan. Cook; adding the last of the butter as before around the edges, until golden brown and potatoes are cooked through, about 10 minutes more. Serve immediately.
- Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.
CRISPY MASHED POTATO CAKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
- Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.
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
OVEN-BAKED POTATO PANCAKES
This baked potato cakes are every bit as flavorful as their all-fried counterparts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 16
Steps:
- Place potatoes in small stockpot, cover with water, and bring to a boil. Reduce heat to medium high; gently boil until tender, 40 to 45 minutes. Drain in a colander. Using a towel to hold potatoes, peel while still hot. Pass potatoes through a potato ricer or a food mill into a large bowl.
- Heat oven to 450 degrees. Meanwhile, heat olive oil in skillet over medium-low heat. Add garlic, onions, red peppers, and celery; saute until vegetables are translucent, about 5 minutes. Add stock; saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt, and black and cayenne peppers. Form 1/3 cup mixture into 3-inch round cake; transfer to platter. Repeat, making cakes with remaining mixture.
- In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet.
- Pour 1 tablespoon canola oil in a medium nonstick skillet; place over medium-high heat. Add half the cakes; cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches.
- Place cakes in oven; cook until deeply golden, about 20 minutes. Serve with Sweet Red-Pepper Sauce.
Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 257 g
SPRING ONION AND CHEESE POTATO CAKE, TWO WAYS
This potato cake is a great recipe to build on when seeking to feed a hungry crowd resourcefully, pulling whatever cheese, vegetables or spices might need using up. Here, I've included two variations, one using frozen peas and thyme, and the other using jarred peppers and harissa. You can get as thrifty as you like by making use of what you have: frozen spinach instead of the peas, for example, or some shredded mozzarella to replace the Parmesan. The recipe is yours: Make what you want of it! Serve this potato cake warm with crème fraîche, a squeeze of lemon and a side salad, if you like.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
QUICK MASHED POTATO CAKES
What a great way to use up any remaining mashed potatoes! These light cakes cook up golden brown and have a wonderful butter-and-onion flavor. Kids and adults alike will love our Test Kitchen's spin on a classic!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat. , Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm.
Nutrition Facts : Calories 155 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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
POTATO CAKE
Potato cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle.
Provided by Dave Silsby
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
- Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.6 g, Cholesterol 171.8 mg, Fat 28.5 g, Fiber 4 g, Protein 24.5 g, SaturatedFat 16.9 g, Sodium 1226.3 mg, Sugar 3.7 g
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