CREAMY CHIVE POTATO CAKES
Here's the ultimate side dish- mashed and diced Yukon Gold potatoes, goat cheese and sour cream, shaped into cakes and baked until golden and crisp. Easy! Elegant served with beef tenderloin and haricots verts, with a fresh rosemary sprig garnish. From January 2000/ Ladie's Home Journal.
Provided by BecR2400
Categories Potato
Time 1h52m
Yield 16 potato cakes, 16 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
- Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
- Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
- Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
- Refrigerate 3 hours, until firm.
- Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2 1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of the potato cakes, 3 minutes per side, until deep golden. Repeat process 2 more times; cool. Transfer cakes to a jelly-roll pan. (Can be made ahead. Wrap jelly-roll pan and refrigerate up to 24 hours).
- Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
- NOTE: Prep time does not include chilling.
- Makes 16 potato cakes.
SOUR CREAM AND CHIVE POTATO CAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. Very easy and quick side or main dish. I like to top it with broiled salmon for a main course. can be topped with sour cream and scallions for a savory alternative to breakfast pancakes.
Provided by Pilar G.
Categories Potato
Time 15m
Yield 16-18 cakes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients gently, until mixed (small lumps OK). should have consistency of pancake batter (ADD MILK IF BATTER IS TOO THICK TO POUR).
- Heat 1 tsp oil heavy skillet med.
- Drop 2-3 oz batter in pan, making 3-4 at time.
- flip when browned on bottom.
- repeat with remaining batter.
- (keep cakes warm in low oven).
Nutrition Facts : Calories 119.8, Fat 9.8, SaturatedFat 2, Cholesterol 95.1, Sodium 43, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 4
SOURED CREAM & CHIVE JACKET POTATOES
Try these baked potatoes for lunch, supper or as a side dish at a barbecue. You can turn any leftovers into a potato salad and even the skins can be baked again for a snack
Provided by Tom Kerridge
Categories Lunch, Side dish
Time 1h30m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick the potatoes with a fork and toss in the oil and some sea salt. Bake directly on the oven rack for 1 hr 20 mins until soft.
- Combine the soured cream, shallots, chives and some seasoning. Cut a cross in the top of each jacket and serve with the soured cream mixture.
Nutrition Facts : Calories 291 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
CREAMY CHIVE POTATOES
Provided by Melissa Hamilton
Categories Potato Side Easter Vegetarian Kid-Friendly Quick & Easy Root Vegetable Spring Chive Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.
- Season with salt; stir in most of the chives. Top with remaining chives before serving.
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Estimated Reading Time 2 mins
- Put the potatoes in a saucepan and cover with cold water. Bring to a boil and add a generous pinch of salt. Cook until just fork tender. Drain.
- Mash the potatoes, skins and all, until they are roughly broken up. Drizzle in 1 tablespoon of the olive oil and a grate or two of nutmeg if using. Mash the oil into the potatoes until they come together. Add a teaspoon more oil if the potatoes look dry. Fold in the chives with a spatula until well blended.
- Heat a cast iron or non-stick skillet over a medium high heat. When hot, brush with the remaining olive oil (about 2 teaspoons). Add a little of the potato. If it sizzles the oil is hot enough to cook the cake.
- Tip all the mash into the skillet and form into a rough flat round. Pull the edges away from the side of the pan. Turn the heat down to medium and cook for about 5-8 minutes. Turn with a metal spatula and brown the other side. If it breaks, it doesn’t matter. Just form the potato back into a cake. Cook another 8-10 minutes. Loosen the sides and turn onto a plate. Serve.
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