JAMIE'S LYONNAISE POTATO CAKE
Steps:
- Preheat the oven to 400 degrees F (200 degrees/Gas 6).
- Bring a large pan of water to the boil, add the potatoes, and parboil them for 3 to 4 minutes. Drain and set aside. Heat some olive oil in a pan and fry the onions gently with the thyme leaves until meltingly soft. Add the balsamic vinegar and remove from heat. Remove onions to a plate.
- Using the same pan (no need to wash it), lay half the potatoes in the bottom and season with salt and pepper. Follow with the onions in 1 layer, seasoning again, then the rest of the potatoes. Bake in the preheated oven for about 45 minutes.
PAN-FRIED POTATO CAKE WITH ONIONS AND BACON: POTATOES LYONNAISE
Steps:
- Preheat the oven to 450 degrees F.
- Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.
- With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well.
- Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.
- To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.
- Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.
- Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.
PAN-FRIED POTATO CAKE
I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take, I just don't want to lose them in the move.
Provided by chiclet
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Peel and julienne potatoes into 3"x1/8" strips.
- Heat oil in a 10-12" sautee pan over high heat until oil begins to smoke.
- Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking.
- Lower heat to medium, wait 1 minute, then put butter around sides of pan.
- Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.
- Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly.
- ***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.
- Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.
- Drain excess butter, cut in wedges and serve.
Nutrition Facts : Calories 330.9, Fat 20.9, SaturatedFat 11.4, Cholesterol 45.8, Sodium 129.5, Carbohydrate 34.3, Fiber 3.1, Sugar 1.5, Protein 3.4
FRIED MASHED POTATO CAKES
Fried mashed potato patties. Yummy!
Provided by Vinniemama
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Mix mashed potatoes, egg, flour, and salt together in a bowl.
- Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g
PANKO CRUSTED MASHED POTATO CAKES
Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 22.3 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 0.6 g
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
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