POTATO CAKES WITH PANCETTA AND MELTED CHEESE
This recipe comes from a Nigel Slater book. It makes enough for 3 as a light lunch. Use thinly sliced pancetta and leftover cold boiled potatoes. You don't have to use gruyere cheese you can use any easy melting cheese you fancy.
Provided by Jan-Luvs2Cook
Categories Lunch/Snacks
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Use thinly sliced pancetta or you could use streaky bacon I suppose - I'm sure it would be just as nice.
- Slice the cheese into thinnish slices.
- Grate the cold potatoes using the coarse side of the grater.
- Using a large non stick frying pan (Large - so you can use it to fry the potato cakes afterwards).
- Fry the slices of pancetta until the fat turns golden. Then remove and set to one side.
- Season the potatoes with salt and pepper.
- Shape with your hands into flat patties - you should have enough to make about six.
- Melt the butter with the olive oil in the pan. When the butter starts to fizz, using a slotted metal slice, slide three of the potato cakes inches Be careful as you do that they don't spit.
- Cook over a moderate heat until they are golden underneath.
- Now carefully, so they don't break, turn them over. If they do break don't fuss just shape them best you can and carry on - they'll taste just as good.
- Cook until both sides are golden.
- Take them out and keep warm while you repeat with the remaining cakes.
- Return the cooked cakes to the pan.
- Divide the cooked pancetta between the cakes and lay the cheese on top.
- Cover the pan with a lid and continue to cook for a couple of minutes, until the cheese has melted.
- Serve immediately.
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
CHEESY POTATO CAKE RECIPE BY TASTY
Here's what you need: russet potatoes, all-purpose flour, garlic, grated parmesan cheese, salt, pepper, heavy cream, shredded cheddar cheese, gruyère cheese, ham, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
- In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
- Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
- Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
- Add a final layer of potato slices around the center of the pan
- Top with the remaining cheddar and Gruyère cheese.
- Cover with greased aluminum foil and bake for 40 minutes.
- Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
- In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
- Slowly add in the cream, whisking until fully incorporated.
- Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
- Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
- Cool for at least 30 minutes, then slice and serve.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 25 grams, Fat 30 grams, Fiber 2 grams, Protein 21 grams, Sugar 2 grams
EASY CHEDDAR POTATO CAKES (MADE WITH INSTANT POTATOES)
If you looking for ways to use your instant potato flakes then here is a really great recipe! feel free to adjust all amounts to taste, this takes only minutes to make and my family loves them, don't try this recipe using regular mashed potatoes, it will not work --- this recipe was tested using Idahoan brand mashed potato flakes but I am sure any brand will work fine, servings is only estimated.
Provided by Kittencalrecipezazz
Categories Potato
Time 11m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine the first 9 ingredients.
- In another bowl mix the milk with egg and melted butter whisk until well combined; add to the dry mixture; mix well.
- Let mixture stand for about 10-12 minutes until the liquid is absorbed.
- Heat oil in a skillet over medium heat.
- Using slightly wet hands tightly shape into small balls (about 2 tablespoons) place into hot oil then press down lightly with back of a spoon).
- Cook about 3 minutes on each side or until browned adding in more oil as needed.
- Remove to paper towels.
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BAKED MASHED POTATO CAKES – GOOD DINNER MOM
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5/5 (3)Total Time 45 minsEstimated Reading Time 4 minsCalories 380 per serving
- Add 2 tablespooons butter to medium skillet and heat to medium. Add onion and cook about 3 minutes, until softened. Add crushed garlic during last 30 seconds of cooking onions. Off heat and set aside. Note: If adding panchetta, cook it a little with the onions and garlic just until the fat becomes translucent.
- In a large bowl, combine potatoes and roughly mash with potato masher. Add eggs, onion/garlic mixture, meat, sour cream, cheese, chives and green onions. Add 2 teaspoons salt, black pepper as desired. Adjust the texture with a bit of milk if necessary.
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5/5 (2)Total Time 1 hrServings 8
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons salt and bring to a boil over high. Reduce heat to medium; simmer potatoes until just tender when pierced with a fork, 15 to 20 minutes. Drain; let cool for 15 minutes. Cut into ¾-inch pieces. Transfer to a large bowl and toss with melted butter, several grinds of pepper, and 1 teaspoon salt. Set aside.
- Preheat oven to 400°F. Place pancetta in a medium skillet. Cook over medium, stirring occasionally, until golden and crispy and fat has rendered, about 15 minutes. Transfer to a bowl using a slotted spoon. Reserve 2 tablespoons drippings in skillet. Add onion and ¼ teaspoon salt to skillet; cook, stirring often, until golden brown, 8 to 10 minutes.
- Return pancetta to skillet and add wine. Bring to a simmer over medium-high; cook until liquid is mostly absorbed, 5 to 6 minutes. Remove from heat. Stir in cream and remaining ¼ teaspoon salt.
- Arrange half of potatoes in a broiler-safe 8-inch square baking dish. Top with half of pancetta-onion mixture and half of cheese. Repeat layering with remaining potatoes, pancetta-onion mixture, and cheese.
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