POTATO AND ONION CAKES
These plump little cakes -- grated potatoes with herbs, plus a red onion crown -- are baked in a muffin tin until crisp on the outside and tender on the inside. They can be served with broiled or grilled meats and are also delicious served with eggs for breakfast or brunch. So make some extras; you'll be glad there are leftovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Generously butter six cups of a large (6-cup capacity) muffin tin. Sprinkle each cup with salt, pepper, and 1/2 teaspoon sugar; drizzle with 1/2 teaspoon each balsamic and red-wine vinegar. Add a rosemary top to each cup; cover with an onion slice. Set aside.
- Using a mandoline, slice potatoes into matchsticks. In a medium bowl, toss potatoes with chopped rosemary and egg yolk; season with salt and pepper. Divide among cups; dot each with butter.
- Bake until potatoes are tender and edges are browned, about 30 minutes. Run a thin knife around inside of cups to loosen; invert cakes, and serve.
ONION POTATO PANCAKES
"WHEN Grandma prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade applesauce, this sauce, this side dish complements a meal so well. I made these pancakes for my family and often served them as a main dish for light suppers.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 6-8 servings (12 pancakes).
Number Of Ingredients 9
Steps:
- In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
POTATO-ONION CAKES
Steps:
- Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes. Drain. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
- Peel potatoes. Using hand grater, coarsely grate potatoes into large bowl. Gently mix in green onions. Season to taste with salt and pepper. Beat eggs with cumin and gently mix into potato mixture. Form potatoes into 2 1/2-inch-diameter cakes (about 1 inch thick). Cover and refrigerate until ready to cook. (Can be prepared 6 hours ahead.)
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.
POTATO RöSTI CAKES WITH SAGE LEAVES
These pan-fried, golden potato patties with onion and sage make a delicious side dish for two
Provided by Alex Hollywood
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
- When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.
Nutrition Facts : Calories 366 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
WELSH ONION CAKE
This is Welsh comfort food at its finest - layers of sliced potatoes and soft onions cooked together until sticky and golden
Provided by Matt Tebbutt
Categories Dinner, Side dish
Time 1h50m
Number Of Ingredients 4
Steps:
- Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside.
- Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together.
- Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft.
- Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife.
Nutrition Facts : Calories 254 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
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.
POTATO CAKE WITH ONION
Categories Onion Potato Side Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Prick potatoes in several places with a fork.
- Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 1/2 hours. Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
- Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holes of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt, and pepper with a fork.
- Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula. Reduce heat to moderate and cook Rösti until underside is golden brown, about 5 minutes.
- Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate. Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and heat until foam subsides, then slide Rösti (browned side up) back into skillet with rubber spatula. Cook until underside is golden brown, about 5 minutes. Transfer to a cutting board and cut into 6 wedges.
FRIED POTATO AND ONION PATTIES
Makes a great side dish for any meal. To make it easier, use unseasoned prepared hash browns from the refrigerator section of your grocery. Cook time is approximate per batch.
Provided by Marie
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes between paper towels to squeeze out excess moisture.
- Combine all ingredients except oil and mix well.
- Heat 1/8" of oil in a large skillet and drop mixture 1/4 cup at a time into hot oil.
- Press mixture into 3" rounds with the back of a spoon.
- Fry until golden brown, turning once.
- Drain on paper towels.
Nutrition Facts : Calories 196.5, Fat 1.4, SaturatedFat 0.5, Cholesterol 46.5, Sodium 612.7, Carbohydrate 40.5, Fiber 5.1, Sugar 2.5, Protein 6.3
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