Best 4 Crusty Potato Cake Recipes

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**Discover the Culinary Delight of Crusty Potato Cakes:**

Indulge in the delectable world of crusty potato cakes, a culinary masterpiece that combines the comforting flavors of potatoes, cheese, and herbs. Crispy on the outside and fluffy on the inside, these savory treats are a delightful addition to any meal. Our collection of recipes offers a diverse range of potato cake variations, catering to different tastes and preferences. From classic potato cakes with a golden crust to unique creations infused with exciting flavors, this article will guide you through the art of creating this irresistible dish. Whether you're a seasoned cook or just starting your culinary journey, our comprehensive recipes will empower you to craft perfect potato cakes that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY MASHED POTATO CAKES



Crispy Mashed Potato Cakes image

I love finding ways to use holiday leftovers. These potato cakes use the mashed potatoes, stuffing and breadcrumbs. To go all out, add meat and cheese. -Jeri Psikal, Norman, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

3 cups mashed potatoes (with added milk and butter)
1 cup biscuit/baking mix
1 cup cooked stuffing
2 large eggs, lightly beaten
1 cup French-fried onions, crushed
3/4 cup dry bread crumbs

Steps:

  • In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.

Nutrition Facts :

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

2 sticks (16 tablespoons) unsalted butter
6 large Idaho baker potatoes, peeled
Kosher salt and freshly ground black pepper
1 bunch fresh thyme
Creme fraiche or sour cream and salmon roe, optional, for serving

Steps:

  • Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
  • Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
  • Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
  • Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
  • Preheat the oven to 350 degrees F.
  • Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
  • Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
  • Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
  • Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.

CRISPY POTATO CAKE



Crispy Potato Cake image

When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 30m

Yield Serves 4

Number Of Ingredients 6

2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 large russet potatoes, peeled and grated
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley

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.

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Jonathan Reynolds

Categories     easy, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 4

4 large russet or Idaho potatoes (about 2 pounds), peeled
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup vegetable oil, plus more as needed

Steps:

  • Using a mandolin or food processor, julienne the potatoes. Toss with salt and pepper.
  • In a 12-inch skillet, heat the oil over high heat until very hot but not smoking. Add the potatoes and press with the back of a spatula to form an even layer. Lower the heat to medium and cook until the bottom is golden brown, 10 to 20 minutes, shaking the pan frequently so the potatoes don't stick and adding oil as needed.
  • Flip the potato cake, add more oil if necessary and cook until the other side is golden brown. Cool the cake briefly on a wire rack and cut into 6 wedges.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose the right potatoes: For the best results, use a starchy potato variety such as russets or Yukon Golds.
  • Grate the potatoes correctly: Use a box grater with large holes to ensure the potatoes are grated evenly and consistently.
  • Squeeze out excess moisture: After grating the potatoes, use a cheesecloth or kitchen towel to squeeze out as much excess moisture as possible.
  • Use fresh herbs: Fresh herbs like parsley, chives, and thyme add a burst of flavor to the potato cakes.
  • Don't overcrowd the pan: When cooking the potato cakes, make sure to leave enough space between them in the pan so that they can brown evenly.
  • Serve with your favorite toppings: Potato cakes can be served with a variety of toppings, such as sour cream, salsa, or guacamole.

Conclusion:

These crispy potato cakes are a delicious and easy-to-make side dish that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients and a little time, you can create a tasty and satisfying meal that the whole family will love. So next time you're looking for a new and exciting way to serve potatoes, give these crispy potato cakes a try!

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