Best 2 Fried Potato Cake Recipes
Indulge in a crispy and flavorful culinary delight with our delectable fried potato cake recipes. These easy-to-follow recipes offer a unique twist on the classic potato pancake, transforming humble potatoes into a crispy and golden delicacy. With step-by-step instructions and essential tips, our recipes guide you through creating perfect potato cakes every time. Discover the secrets to achieving a crispy exterior and a soft, fluffy interior, resulting in an irresistible dish that will tantalize your taste buds. Explore variations such as bacon and cheese potato cakes for a savory indulgence, or sweet potato cakes with cinnamon and sugar for a delightful dessert. With options for both traditional and innovative fillings, our fried potato cake recipes cater to every palate. Get ready to elevate your next brunch or dinner with this versatile and crowd-pleasing dish.
Let's cook with our 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:
- To achieve crispy potato cakes, ensure the potatoes are grated finely. This will help them cook evenly and become golden brown.
- Squeeze out as much moisture as possible from the grated potatoes before mixing them with other ingredients. This will prevent the potato cakes from becoming soggy.
- Use a combination of all-purpose flour and cornstarch as a binder. This will help the potato cakes hold their shape while frying.
- Season the potato cakes generously with salt, pepper, and your favorite herbs or spices. This will enhance their flavor.
- Heat the oil to a medium-high temperature before frying the potato cakes. This will help them cook quickly and prevent them from absorbing too much oil.
- Do not overcrowd the pan when frying the potato cakes. This will prevent them from cooking evenly.
- Serve the potato cakes immediately with your favorite dipping sauce. They are best enjoyed hot and crispy.
Conclusion:
Fried potato cakes are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. They are easy to make and can be customized with various ingredients to suit your taste. With the right ingredients and techniques, you can create crispy, flavorful potato cakes that will be a hit with your family and friends. Experiment with different toppings and dipping sauces to find your favorite combination. Whether you prefer them classic or loaded with your favorite toppings, potato cakes are a satisfying dish that everyone will enjoy.
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