Best 3 Chive Potato Cakes Recipes
Are you looking for a delicious and easy-to-make appetizer or side dish? Look no further than chive potato cakes! With their crispy exterior, tender interior, and burst of chive flavor, these potato cakes are sure to be a hit at your next party or gathering. Plus, they're so simple to make that even beginner cooks can master them. So gather your ingredients and let's get cooking!
Here are our top 3 tried and tested recipes!
BAKED HAM & CHIVE MASHED POTATO CAKES
Mashed potatoes mixed with chopped ham and fresh chives are shaped into cakes and baked until golden brown and crisp.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield® Holiday 2015
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch. Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft.
- Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent. Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper. With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture. Fold in cooked onion, eggs, ham and chives.
- Line baking sheet with parchment or lightly grease. In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs. Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart. Bake for 20-30 minutes or until tops are golden brown and beginning to crisp. Top with Parmesan cheese and serve hot.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 40.9 g, Cholesterol 88.9 mg, Fat 16.6 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 9.8 g, Sodium 736.7 mg, Sugar 1.6 g
CREAMY CHIVE POTATO CAKES
Here's the ultimate side dish- mashed and diced Yukon Gold potatoes, goat cheese and sour cream, shaped into cakes and baked until golden and crisp. Easy! Elegant served with beef tenderloin and haricots verts, with a fresh rosemary sprig garnish. From January 2000/ Ladie's Home Journal.
Provided by BecR2400
Categories Potato
Time 1h52m
Yield 16 potato cakes, 16 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
- Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
- Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
- Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
- Refrigerate 3 hours, until firm.
- Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2 1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of the potato cakes, 3 minutes per side, until deep golden. Repeat process 2 more times; cool. Transfer cakes to a jelly-roll pan. (Can be made ahead. Wrap jelly-roll pan and refrigerate up to 24 hours).
- Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
- NOTE: Prep time does not include chilling.
- Makes 16 potato cakes.
CHIVE POTATO CAKES
Delicious Chive Potato Cakes
Provided by Jane Kaylie
Categories Vegetable Appetizers
Time 55m
Number Of Ingredients 8
Steps:
- 1. Add potatoes & garlic to cold water.
- 2. Bring to a boil, reduce heat to medium & simmer for 20-30 minutes or until tender.
- 3. Drain well. Skin potatoes and coarsely grate. Slip garlic out of its skin.
- 4. Discard skin and fold garlic into potatoes along with butter, cheese, egg and chives.
- 5. Form mixture into 4 cakes about 1 inch thick. Heat oil in non-stick skillet.
- 6. Fry cakes about 3 minutes a side or until crust forms and are heated through.
Tips:
- For the best flavor, use fresh chives. If you don't have fresh chives, you can use dried chives, but be sure to use only 1/4 of the amount called for in the recipe.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Be sure to drain the potatoes well after boiling them. This will help to prevent the potato cakes from becoming soggy.
- If you don't have a potato ricer, you can use a fork to mash the potatoes.
- Be careful not to overmix the potato mixture. Overmixing will make the potato cakes tough.
- If the potato mixture is too wet, add more bread crumbs. If the potato mixture is too dry, add more buttermilk.
- Be sure to heat the oil in the skillet over medium heat before adding the potato cakes. This will help to prevent the potato cakes from sticking to the skillet.
- Fry the potato cakes in batches so that they don't overcrowd the skillet. This will help them to cook evenly.
- Serve the potato cakes hot with your favorite dipping sauce.
Conclusion:
Chive potato cakes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a new side dish to try, give chive potato cakes a try. You won't be disappointed!
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