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.
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byAzid Islam
[email protected]These potato cakes were a great side dish. They were crispy on the outside and fluffy on the inside, and they had a nice flavor.
Munir Jps
[email protected]I thought these potato cakes were just okay. They were a bit bland for my taste.
Jai S
[email protected]These potato cakes were a great way to use up leftover mashed potatoes. They were easy to make and very tasty.
Love Mutombeni
[email protected]I loved these potato cakes! They were so easy to make and they turned out perfectly. I will definitely be making them again.
Chanchal Debnath
[email protected]These potato cakes were a bit too greasy for my taste. I think I would have liked them better if I had used less oil.
Anik Mia
[email protected]I'm not a big fan of potato cakes, but these were actually pretty good. They were crispy on the outside and fluffy on the inside, and the flavor was nice.
Lewis Edwards
[email protected]These potato cakes were delicious! I served them with sour cream and applesauce, and they were the perfect comfort food.
Esmeralda Vega
[email protected]I followed the recipe exactly, but my potato cakes didn't turn out as crispy as I would have liked. I think I might have cooked them at too low of a temperature.
Sharan Chaudhary
[email protected]These potato cakes were a bit bland for my taste. I think I would have liked them better if I had added some more seasoning to the batter.
Haseeb Raza
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The potato cakes were crispy on the outside and fluffy on the inside, and the flavor was spot-on. I will definitely be making these again.
JVNMOVIES
[email protected]These potato cakes were easy to make and very tasty. I used Yukon Gold potatoes, which gave them a nice creamy texture. I also added a bit of chopped green onion to the batter, which added a nice pop of flavor.
Hassan Bashir
[email protected]I followed the recipe exactly and the potato cakes turned out great! They were cooked perfectly and had a nice golden brown color. I served them with sour cream and applesauce, and they were delicious.
Beau Olney
[email protected]These potato cakes were a hit! They were crispy on the outside and fluffy on the inside, and the flavor was perfect. I added a little bit of garlic powder and onion powder to the batter, which really took them to the next level. I will definitely be