IRISH POTATO CAKES
These traditional Irish potato cakes are so easy to make and a great way of using up leftover mashed potato this St Patrick's Day. Plus they are dry fried in the fry pan, or on a griddle, making them healthier and more authentic than some fried potato cakes!! Serve them for dinner with corned beef or for breakfast with smoked salmon. Or make small ones and serve as an appetizer for your St Patty's day feast.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 15m
Number Of Ingredients 4
Steps:
- Mix all the ingredients together in a bowl, they should come together to form a soft dough. (see note 2 if your dough is too wet)
- Shape the dough into two roughly equal sized balls. Sprinkle your work surface generously with flour and use your hands (or a floured rolling pin) to flatten out a disk about 1cm thick.
- Cut the disk into 4 quarters.
- Use the excess flour from the board to give each potato cake a covering of flour, set to one side and repeat with the second ball of dough.
- Place a large frying pan or griddle pan over a medium heat. (don't add any oil)
- Dry fry the potato cakes for 4 minutes on one side until they are coloured (see note 3 )
- Carefully flip the potato cakes and cook for a further 4 minutes until heated through and dark brown in places.
Nutrition Facts : Calories 93 kcal, Carbohydrate 19 g, Protein 2 g, Sodium 396 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MUSHROOM, APPLE, AND POTATO CAKE
Provided by Cory Schreiber
Categories Mushroom Potato Brunch Side Bake Sauté Thanksgiving Vegetarian Apple Fall Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 10-inch well-seasoned cast-iron skillet over moderately high heat until hot but not smoking, then sauté mushrooms and half of onion, stirring, until mushrooms are tender and browned, 8 to 10 minutes. Transfer to a bowl and wipe out skillet.
- Peel and coarsely grate apple and stir into mushrooms with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Preheat oven to 450°F. Peel potatoes and slice 1/8 inch thick (preferably using a mandoline or other manual slicer). Toss with remaining onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Heat remaining 2 tablespoons oil in skillet over moderately high heat. Add one third of potato slices in 1 layer, overlapping slightly. Top with half of mushrooms, spreading in an even layer. Repeat layering with half of remaining potatoes, remaining mushrooms, and then remaining potatoes.
- Put skillet in middle of oven and bake 20 minutes.
- Invert a pizza pan or round platter over skillet and, holding pan or platter firmly against skillet, flip potato cake onto platter. Carefully slide cake back into skillet and press layers together with a spatula. Bake until underside is golden and crusty and potatoes are tender when pierced with a fork, 8 to 10 minutes more.
CREAMY MUSHROOM-POTATO BAKE
The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
WILD MUSHROOM & POTATO CAKE
This autumnal, vegetarian side dish can be cooked ahead and reheated - it's perfect with a slow roast or veggie casserole
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Starter
Time 2h5m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. tip the mushrooms into a bowl and pour over boiling water to just cover them. Leave to cool, then drain (reserve the stock for another time), squeezing out excess liquid.
- Heat about a fifth of the butter in a pan and stew the garlic over a low heat for 3-4 mins. Throw in the mushrooms and continue to cook for 15-20 mins until tender. Season well and set aside.
- Peel and slice the potatoes (don't wash them, as the starch holds the cake together). Butter a 20cm ovenproof pan, then overlap a layer of potatoes on the bottom. Build up the cake with layers of potato, scatterings of mushroom, dots of butter and seasoning, finishing with a layer of potatoes. Cover with foil and bake for 50-60 mins, until a knife slides into the cake easily. Remove from the oven, run a knife around the outside to make sure it doesn't stick, then leave to relax for at least 5 mins. Carefully invert onto a baking tray, cool and keep in the fridge. To serve, heat in the oven until piping hot and cut into wedges.
Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
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