Best 7 Norms Potato Cakes Recipes

POTATO CAKE

Steps:

• Melt 2 tablespoons of the butter in a microwave safe bowl and set aside. Peel and grate the potatoes with the shredding attachment of a food processor, or on the wide holes of a box grater. Transfer potatoes to a bowl, and season with salt, pepper, and nutmeg. Drizzle the oil and melted butter over the potatoes and toss to coat evenly. Heat a medium non-stick skillet over medium heat. Add the potatoes and spread to evenly fill the skillet. Cook the potato cake, adding a few nut size bits of the remaining butter around the edges until the underside is crispy brown, about 10 minutes.
• Reduce the heat to medium-low flip the cake sliding onto a plate and then inverting back into the pan. Cook; adding the last of the butter as before around the edges, until golden brown and potatoes are cooked through, about 10 minutes more. Serve immediately.
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OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

PROSCIUTTO AND POTATO CAKES

Steps:

• Make the mashed potato first (using the mash ingredients) and allow to cool.
• Add the egg, green onions prosciutto and garlic to the cooled potato.
• Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
• Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.

NORMANDY POTATOES

Steps:

• Peel potatoes.
• Cut into approximately 1/2 inch dice.
• Rinse to get most of the starch out.
• Place in cold water.
• Par boil (just until water comes to a boil).
• Drain potatoes in a colander.
• Meanwhile, place bacon in frying pan.
• Fry bacon, until crisp. Remove bacon from pan.
• Drain Bacon.
• Place onion with bacon drippings and garlic clove in fry pan over low heat.
• Sweat onion and garlic for approximately 5 minutes.
• Add drained potato(es) to fry pan.
• Fry for approximately 20 minutes or until potato cubes become brown and crusty. Seasoning half way through with salt and crumbled bacon.
• Serve with flavored salt (the type you used to cook with).

NORMA'S FAVORITE POTATO CAKES

Steps:

• 1. Peel and cut the potatoes into quarters and place in a sauce pan and add water to cover potatoes.
• 2. Place on stove and turn heat to med-high and let water come to a soft boil. Turn down heat if you need to so water doesn't splash on stove top.
• 3. Test potatoes by picking with a fork. If potatoes are soft. Remove from stove and drain off the water.
• 4. Mash potatoes and set pan on counter top to cool.
• 5. Add all ingredients and mix well until well blended.
• 6. Using a not-stick frying pan; spray pan; set heat at med-high and add the potato mixture to the pan using a tablespoon.
• 7. Cook each potato cake until they are golden brown on both sides.
• 8. Remove from pan and set on paper towels to drain.
• 9. Server hot with your favorite meat's and enjoy.

POTATO CAKES

Steps:

• Peel the potatoes and grate them, using the large opening of a 4-sided hand grater.
• Empty the grated potatoes into a bowl and add the egg, onion, flour, baking powder, nutmeg, salt and pepper. Blend well.
• Heat the oil over medium heat in a large nonstick skillet and with an ice cream scoop or large spoon, drop the mixture into the pan to form 8 patties of equal size. Cook until golden on one side. Turn and cook on the other side until golden brown.

GARLIC-PARSLEY POTATO CAKES

Steps:

• Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
• Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
• Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
• Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
• Bake until heated through, 10 to 15 minutes.