Best 5 Grated Potato Cake Recipes

CRISPY POTATO CAKE

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.

GRATED POTATO CAKE

Steps:

• Preheat oven to 400 degrees.
• Peel and coarsely grate the potatoes and the cheese (this can be done in a food processor).
• Mix the potatoes and cheese with the cream and eggs and season to taste with salt and pepper.
• Using the walnut oil, grease a shallow baking dish large enough to spread the potato mixture about 1 1/2 to 2 inches deep. Chop the butter in small pieces and sprinkle on top.
• Bake for 35 to 45 minutes, or until browned and bubbling.

SHREDDED POTATO CAKES

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.

UKRAINIAN GRATED POTATO BAKE

Steps:

• Saute the bacon in a medium-size skillet over medium heat until it renders its fat.
• Remove from the skillet and drain on paper towels.
• Pour off all but 2 tablespoons of the fat from the skillet.
• Add the onions and saute, stirring occasionally, over medium heat until deeply colored, about 15 minutes.
• Remove from the heat and set aside.
• Grate the potatoes coarsely by hand or in a food processor using a coarse grating blade.
• Wash in several changes of water.
• Squeeze the potatoes well in a clean linen or cotton kitchen towel to remove as much liquid as possible.
• Rinse and squeeze again.
• In a large bowl, thoroughly combine the potatoes, sauteed onions, bacon, cream, and egg yolks.
• Season generously with salt and freshly ground black pepper.
• Preheat the oven to 375 degrees F.
• Beat the egg whites until stiff.
• Gently fold into the potato mixture, using a rubber spatula.
• Carefully transfer the mixture to a well-buttered round 10-inch baking dish or heavy oven proof skillet.
• Dot the top with butter.
• Bake until the top is browned and crispy and potatoes are tender, 45 minutes to 1 hour.
• Serves 6 to 8.

GRATED POTATO PANCAKES

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.