SPRING ONION AND CHEESE POTATO CAKE, TWO WAYS
This potato cake is a great recipe to build on when seeking to feed a hungry crowd resourcefully, pulling whatever cheese, vegetables or spices might need using up. Here, I've included two variations, one using frozen peas and thyme, and the other using jarred peppers and harissa. You can get as thrifty as you like by making use of what you have: frozen spinach instead of the peas, for example, or some shredded mozzarella to replace the Parmesan. The recipe is yours: Make what you want of it! Serve this potato cake warm with crème fraîche, a squeeze of lemon and a side salad, if you like.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Add the potatoes to a large pot and top with enough water to cover by about 1 1/2 inches/4 centimeters. Bring to a boil over medium-high, then lower the heat to medium, cover with a lid and cook until easily pierced with a knife, about 30 minutes. Drain well. Once cool enough to handle, peel the potatoes (saving the skins for another use), and transfer them to a large bowl.
- While the potatoes are cooking, add half the olive oil to a large (12-inch/30-centimeter) cast-iron skillet or an ovenproof skillet that is at least about 3 inches/8 centimeters deep. Heat over medium. Once hot, add the spring onions and garlic and cook, stirring occasionally, until soft and lightly colored, about 6 minutes. If making with peas, add the peas and thyme; if making with peppers, add the peppers, cilantro and harissa. Add 1/2 teaspoon salt and plenty of pepper, stir to combine and set aside.
- Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius (non-fan).
- Add the cream, eggs and yolk, Parmesan, preserved lemon, turmeric, half the Cheddar and 1/2 teaspoon salt to the potatoes in the large bowl. Use a potato masher to break everything down to a rough mash that is still a bit lumpy. Add the feta and the spring onion mixture and fold everything together.
- Wipe the skillet clean, add the remaining olive oil, then transfer the skillet to the oven for about 5 minutes to heat up. Remove from the oven and carefully add the potato mix. Level the top, sprinkle with the remaining Cheddar and a few sprigs of thyme, if using, in the center and return to the oven.
- Reduce the oven temperature to 400 degrees Fahrenheit/205 degrees Celsius and bake the cake until golden and bubbling, 25 to 30 minutes. Remove from the oven and set aside for 15 to 20 minutes to firm up before serving. Sprinkle with the extra cilantro, and serve warm, spooned directly from the pan.
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Monica Banales
[email protected]I'm always looking for new ways to cook potatoes, and this recipe is a keeper.
Pubg Lover
[email protected]My kids love this potato cake. It's a great way to get them to eat their vegetables.
Afridi Sheikh
[email protected]This potato cake is so versatile. I've served it with everything from eggs and bacon to grilled chicken and vegetables.
Alexissb Benites
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Jessica Winum
[email protected]This potato cake is a great way to use up leftover mashed potatoes. It's also a great dish to make ahead of time and reheat for later.
Singhe Gems
[email protected]I didn't have any sharp cheddar cheese, so I used mild cheddar instead. The potato cake was still very cheesy and delicious.
Amir Ansari
[email protected]I'm not a big fan of spring onions, so I used chopped chives instead. The potato cake was still very flavorful.
Babar Khan Daily Jinnah
[email protected]I made this potato cake in a muffin tin and it turned out great. It's a great way to make individual servings.
Emily Chaplick
[email protected]This potato cake is a great way to use up leftover mashed potatoes. I also added some chopped ham and peas, and it was delicious.
Dora Exsposed
[email protected]I made this potato cake for a brunch party and it was a big hit. Everyone raved about it.
noor niaz
[email protected]This potato cake is the perfect comfort food. It's warm, cheesy, and filling.
Syed Asim Naqvi
[email protected]I'm always looking for new ways to cook potatoes, and this recipe is a keeper.
Kirabira Simonrchmon
[email protected]My kids love this potato cake. It's a great way to get them to eat their vegetables.
Keile Taylor
[email protected]This potato cake is so versatile. I've served it with everything from eggs and bacon to grilled chicken and vegetables.
Mojmul bd
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Elizabeth Howard
[email protected]This potato cake is a great way to use up leftover mashed potatoes. It's also a great dish to make ahead of time and reheat for later.
Obaildul Hossen
[email protected]I've made this potato cake several times now and it's always a crowd-pleaser. It's a great dish to serve for breakfast, lunch, or dinner.
mariogamer Z
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of the spring onions, which gave the cake a nice savory flavor.
Vasdft tgfd
[email protected]I made this potato cake for a potluck and it was a huge success. Everyone loved it! The flavors were well-balanced and the cake was cooked to perfection.
Jai Brown
[email protected]This potato cake was a hit with my family! The combination of spring onions and cheese was perfect, and the texture was crispy on the outside and fluffy on the inside. I'll definitely be making this again.