POTATO AND BACON CAKE
This dish is a symphony of seemingly contradictory elements -- economical yet special, simple yet complex. In short, it's a perfect brunch dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h35m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook 7 minutes. Drain well and return potatoes to pot. Meanwhile, in a large cast-iron or heavy skillet, cook bacon over medium-high, stirring occasionally, until browned but not completely crisp, 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
- Pour all but 2 tablespoons fat into a small bowl. Return skillet to heat and cook one-third the potatoes, stirring occasionally, until light golden brown, 3 minutes. Transfer to an 8-inch round cake pan (2 inches deep); sprinkle with one-third the bacon. Press firmly with the back of a large spoon to pack mixture very tightly. Cook remaining potatoes in 2 batches. Layer each batch in pan with bacon, pressing as you go. Spoon 1/4 cup reserved bacon fat over mixture. Cover tightly with foil; bake 1 hour. Remove foil; bake until potatoes are crisp and golden, 30 minutes. Let cool 15 minutes. Invert onto a plate.
Nutrition Facts : Calories 374 g, Fat 19 g, Fiber 3 g, Protein 10 g
BACON AND SAGE POTATO PANCAKES
Provided by Sunny Anderson
Categories appetizer
Time 45m
Yield about 12 pancakes
Number Of Ingredients 9
Steps:
- Special Equipment: Food Processor
- In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.
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.
BACON POTATO CAKES WITH HAM STEAK, EGG, AND SLICED AVOCADO
Hash brown potatoes form the base of these quick and hearty bacon potato cakes topped with ham steak, fried eggs, and avocado.
Provided by Farmland
Categories Side Dish Potato Side Dishes Potato Pancake Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
- Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
- To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
Nutrition Facts : Calories 794.1 calories, Carbohydrate 36.6 g, Cholesterol 373.6 mg, Fat 60.4 g, Fiber 5.9 g, Protein 42 g, SaturatedFat 19 g, Sodium 2331.6 mg, Sugar 1.3 g
CHEESE AND BACON POTATO CAKE
Pommes des Vendangeurs, this divine and very rich potato delicacy is from The Simply French cookbook by Patricia Wells. We often make this dish for Christmas Eve dinner to accompany the roast beef. Perfect holiday food!
Provided by Penny Stettinius
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees.
- Butter the bottom and sides of a 9" round baking pan.
- Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan.
- Allow the bacon to drape over the edge and set aside.
- Peel the potatoes, rinse under cold running water, and pay dry.
- Slice into thin rounds, rinse again, and dry thoroughly in a thick towel.
- Arrange one third of the potato slices on top of the bacon, and sprinkle with one third of the cheese.
- Repeat, creating two additional layers of potatoes and cheese.
- Fold the overhanging bacon onto the potatoes.
- Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40-50 minutes.
- Remove the pan from the oven and transfer it to a rack.
- Let it rest, for 15 minutes, so the potatoes will unmold easily.
- Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges.
Nutrition Facts : Calories 405.3, Fat 22.2, SaturatedFat 9.8, Cholesterol 49.3, Sodium 334.8, Carbohydrate 38.4, Fiber 3.4, Sugar 1.7, Protein 13.6
EGG, POTATO AND BACON 'SKILLET BAKE'
Satisfying the family at breakfast time is easy: Just serve this melty, bacon-sprinkled egg-and-potato bake. No skillet? No worries. This recipe uses a pie plate instead!
Provided by My Food and Family
Categories Breakfast & Brunch
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Microwave butter in microwaveable 9-inch pie plate on HIGH 30 sec. or until melted. Add potatoes; stir gently to evenly coat potatoes with butter. Microwave 10 min.
- Whisk eggs, milk and pepper in medium bowl until blended. Stir in pepper Jack cheese; spoon over potatoes.
- Bake 20 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 3 to 5 min. or until melted. Sprinkle with bacon.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 215 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
POTATO AND BACON CAKES
Tasty little potato, bacon and vegetable balls that are crispy on the outside and soft and fluffy inside. Make a great nibble or side dish.
Provided by dale7793
Categories Lunch/Snacks
Time 50m
Yield 30 balls
Number Of Ingredients 11
Steps:
- Peel, chop and cook potatoes (boil, steam or microwave) until tender.
- Mash the potatoes until smooth.
- Crumble the chicken stock cubes into 1/4 cup boiling water and stir until dissolved.
- Melt butter in a pan and add the bacon and onion and cook until the onion is soft.
- Combine all remaining ingredients except for eggs and breadcrumbs and oil.
- Mix well.
- Roll tablespoons of mixture into balls.
- Dip in egg and roll in breadcrumbs to coat.
- Heat oil in a large frying pan and shallow fry balls until browned all over and crisp.
- Drain on paper towels and serve.
Nutrition Facts : Calories 96.6, Fat 2.7, SaturatedFat 1.1, Cholesterol 24.6, Sodium 180.5, Carbohydrate 14.8, Fiber 1.6, Sugar 1.2, Protein 3.4
BACON CHEDDAR PATTY CAKES
I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up.
Provided by Rae
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
- Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
- Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 36.5 g, Cholesterol 160 mg, Fat 30.2 g, Fiber 3.2 g, Protein 16.6 g, SaturatedFat 14.2 g, Sodium 1342.1 mg, Sugar 3.5 g
SHREDDED POTATO CAKE WITH EGG AND CHEESE AND BACON
Provided by Mark Bittman
Categories breakfast, one pot, main course
Time 40m
Yield 4 to 8 servings
Number Of Ingredients 5
Steps:
- Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great).
- When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up.
- Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese). Broil until cheese melts and eggs are set, about 5 minutes. Serve hot.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams
BACON AND CABBAGE POTATO CAKES
A little taste of Ireland in a potato cake
Provided by Charline White
Time 2h15m
Yield Makes 12-15 cakes
Number Of Ingredients 0
Steps:
- Pour boiling water from the kettle into a pot and add your joint of ham or bacon. Simmer for about 90 mins. (Check packaging for guidelines).
- While allowing the meat to simmer, peel and boil your spuds. (25 mins). The water should only reach half the volume of the potatoes in the pot.
- Peel and roughly chop the apples into chunks, removing pips. Stew in a small saucepan only barely covering the bottom of the saucepan with cold water. Simmer for 5 mins, then mash. Drain your potatoes and mash with a generous knob of butter, parsley, salt, pepper and milk. Mix together the apple and potato mash and set aside.
- When there's 20 mins left in cooking the ham, add in your cabbage. Kale will only need 10 mins. Scoop out the cabbage with a slotted ladle into the mash. Stir. Cut up the ham into very small chunks. Add to the mash. Add a sprinkling of nutmeg. Stir. Allow the mixture to cool considerably.
- Use a wooden spoon to measure out portions on a board, rolling the mixture in your hands into balls. Add 3 balls at a time to a hot pan (with oil) and flatten them with the back of the wooden spoon as they go in. Fry for about 2 mins on each side on a medium heat. Serve up and enjoy hot or cold!
BACON POTATO BAKE
This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. -Helen Haro, Yucaipa, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 460 calories, Fat 25g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1045mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
POTATO CAKE WITH CHEESE AND BACON
Provided by Anne Willan
Categories Cheese Potato Side Sauté Quick & Easy Bacon Fall Winter Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat the bacon lardons in a 10-inch/25-cm frying pan over medium heat until the fat runs, 2 to 3 minutes. Do not let them brown. Remove them with a draining spoon and set aside. Melt the lard in the pan, add the potatoes, and sprinkle them with pepper. The bacon may contribute enough salt. Reduce the heat to low, cover, and cook for 5 minutes. Stir in the lardons and continue to cook, uncovered, over low heat, tossing or stirring often, until the potatoes are tender and some are browned, 20 to 25 minutes. Don't worry if some of them are crushed, as they will help hold the mixture in a cake.
- Stir in the cheese, taste, and adjust the seasoning. Press down on the potatoes to level them in the pan. Turn the heat to high and let them cook without stirring until the bottom is browned, 3 to 5 minutes. Press on the cake occasionally to hold it together. When done, it should be brown around the edges and starting to pull from the sides of the pan. Take the pan off the heat, run a knife around the edge to loosen the cake, and turn it out onto a warmed platter. Serve hot.
CHEESE AND BACON POTATO BAKE
I bought 2 jars of white cheese sauce to make lasagne with the other day and had enough left over to try something without wasting the rest of the sauce. I made this and it worked. It's super easy and ready in 45 mins. You can add other ingredients such as onion, leek and herbs if you wish but I just used bacon this time.
Provided by tidysue
Time 45m
Yield Makes 4 portions as part of a meal.
Number Of Ingredients 5
Steps:
- Preheat oven to 180 degrees (fan)
- Peel your potatoes and slice thinly (about 1/2 cm thick)
- Cook your bacon in a frying pan to your preference.
- Layer your potatoes in a oven proof dish and cover with half of the cheese sauce, if you think there isn't enough to cover you can add a little whole milk and stir to thin it out.
- Cut up 2 bacon rashers onto your first layer randomly placing on top of the potatoes. Repeat steps 4 and 5 once more.
- Place in the oven for 20 minutes
- Remove from oven and sprinkle on the cheddar cheese and parmesan. Place back into the oven for a further 20 minutes.
- Remove from oven and serve.
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