Best 2 Fried Potato Cake Recipes
If you're looking for a quick and easy way to satisfy your cravings for something savory and delicious, potato cakes are the perfect solution. Made with just a few simple ingredients, these golden brown patties can be enjoyed as a snack, side dish, or even a main meal. Whether you like them crispy on the outside and soft on the inside, or prefer a more uniform texture throughout, there's a fried potato cake recipe out there to suit your taste. So grab some potatoes, flour, eggs, and your favorite seasonings, and let's get cooking!
Here are our top 2 tried and tested recipes!
FRIED POTATO CAKE
This is a recipe from a cookbook called "Classic International Recipes". It is supposed to be one of the national dishes of Switzerland and is often served daily. It is often served with "Veal with Cream Sauce". The only thing I changed was to add some garlic (as usual). Please note: This is supposed to make one big cake, that is then quartered to serve 4. Chilling time is not included in the cooking time....I cook the potatoes in the morning, and prepare the cake in the evening.
Provided by breezermom
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the potatoes.
- In a large covered saucepan, cook the whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender; drain.
- Chill several hours or overnight.
- Peel the potatoes; shred enough to make 3 cups.
- Combine the shredded potatoes, onion, garlic, salt, and pepper.
- In a 10-inch skillet, melt the butter.
- Using a spatula, pat the potato mixture into the skillet, leaving a 1/2 inch space around the edge.
- Cook potato mixture, uncovered, over low heat about 20 minutes or until the underside is crisp and golden brown.
- Use a spatula to loosen the potatoes from the skillet.
- Place a plate or baking sheet on top the skillet.
- Invert the skillet to remove the potatoes.
- If necessary, add more butter to the skillet.
- Slide the potato cake back into the skillet, browned side up; cook the unbrowned side for 5 minutes.
- Sprinkle the shredded cheese on top of the potato cake; cover, and cook 5 minutes more or until the potatoes are golden brown and the cheese is melted.
- Cut the potato cake into four wedges and serve.
- Garnish with sliced green onions, cut parsley, or sour cream if you wish.
PAN-FRIED POTATO CAKE WITH ONIONS AND BACON: POTATOES LYONNAISE
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.
Tips:
- Use a variety of potatoes for different textures and flavors. Russet potatoes are a good all-purpose choice, but you can also use Yukon Gold, red potatoes, or even sweet potatoes.
- Grate the potatoes finely for a smooth, creamy texture. If you prefer a more rustic texture, you can grate them coarsely.
- Squeeze out as much liquid as possible from the grated potatoes. This will help the potato cakes to hold their shape better.
- Add other ingredients to the potato mixture to enhance the flavor, such as onions, garlic, herbs, or cheese.
- Be careful not to overcook the potato cakes. They should be crispy on the outside and tender on the inside.
- Serve the potato cakes with your favorite dipping sauce, such as ketchup, mayonnaise, or sour cream.
Conclusion:
Potato cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.
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