Shredded Potato Cakes Recipes

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Steps:

• Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
• Heat a 10-inch nonstick skillet over medium-high heat, and add 1 teaspoon canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes. Flip pancake, and add remaining teaspoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.
• Transfer to a cutting board; cut into wedges. Serve immediately.

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

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.

Steps:

• Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
• Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown.
• Drain on paper towels quickly before serving.
• Try to fry all the patties at one time, otherwise the mixture becomes stiff.

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.