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
POTATO PATTIES | FRIED POTATO CAKES
Steps:
- In a large mixing bowl, mix together the cold mashed potatoes and the egg. Make sure the egg is evenly distributed through the potatoes.
- Add the grated onion, flour, salt, and pepper and use a fork to gently mix in the ingredients.
- Add enough oil to a large fry pan so that it is approximately 1/2" deep and place over medium heat. Allow the oil to come to temperature, about 350°F.
- Scoop scant 1/2 cups of the potato mixture and gently drop them into the hot oil. Do not overcrowd the pan -- cook no more than 3-4 patties at a time. Gently, flatten each mound into a patty shape with a spatula.
- Fry for about 2 1/2 to 3 minutes on the first side, until golden brown. Then, slide the spatula under the patty and turn it over. You'll find enlisting a second utensil makes the flip a bit easier! Then, cook for another 2 to 2 1/2 minutes.
- Transfer the cooked patty to a cooling rack placed over paper towels. Allow to cool slightly, serve, and enjoy!
Nutrition Facts : Calories 265 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH
Fuel up your houseguests for some serious holiday shopping with this hearty breakfast recipe. The potato cakes can be flavored with just about any herbs left in the fridge; leftover turkey and gravy can be transformed into this delicious hash by adding those last few spoonfuls of corn, peas, or even chopped Brussels sprouts.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F.
- In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
- Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
- Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.
Nutrition Facts : Calories 401, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 302 milligrams, Sodium 454 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams
SICILIAN POTATO-AND-EGG CAKE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until very tender, 10 to 13 minutes. Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess.
- Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash. Gradually mash in the beaten eggs. Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border. Top with the remaining potato mixture and smooth evenly. Sprinkle with the remaining 1 tablespoon breadcrumbs. Dot with the remaining 1 tablespoon butter.
- Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes. Run a knife around the edge to loosen, then unmold. Let rest 5 minutes before slicing. Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper. Serve with the potato cake.
Nutrition Facts : Calories 663 calorie, Fat 42 grams, SaturatedFat 20 grams, Cholesterol 292 milligrams, Sodium 941 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 32 grams
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
BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
POTATO CAKES AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Put potatoes in salted water and boil until tender, 12 to 15 minutes. Drain and smash with the milk. Mix in the bread crumbs and 1 of the eggs and season with salt and pepper, to taste. Pack into 4 (3-inch) patties.
- Preheat oven to 300 degrees F.
- In a nonstick pan, heat 2 tablespoons of the olive oil over high heat until the oil shimmers. Sear the potato cakes until crispy and browned, 3 to 5 minutes per side. Transfer to a sheet pan to keep warm in a low oven.
- Add the spinach to the pan, and cook, season with salt and pepper, and toss until just wilted, 1 to 2 minutes. Transfer to a bowl. In the same pan, add the remaining 2 tablespoons of oil and cook the onions, garlic and thyme until soft and slightly brown, 10 minutes. Add the tomatoes and olives and cook until warmed. Transfer to a bowl and cover with foil to keep warm.
- Melt the butter in the same pan, and fry the eggs, sunny-side up or as desired, about 4 minutes. Season with salt and pepper. While the eggs fry, divide the potato cakes among 4 plates. Top with the wilted spinach. Top each cake with a fried egg, and spoon warm tomato sauce over and around the egg.
SWEET POTATO CAKES WITH POACHED EGGS
Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds
Provided by Kyle Boyce from London Grind
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 10
Steps:
- To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
- Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
- Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.
Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
BOMBAY POTATO CAKES WITH FRIED EGGS & MANGO CHUTNEY
Use up leftover roasties and veg from your Christmas dinner to make these Bombay potato cakes, served with fried eggs, pickled onions and mango chutney
Provided by Cassie Best
Categories Brunch, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.
- Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.
- Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.
Nutrition Facts : Calories 396 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
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CRISPY “SICHUAN” POTATO CAKES AND EGGS - THE WOKS OF LIFE
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5/5 (3)Total Time 50 minsCategory Breakfast And BrunchCalories 466 per serving
- Using a food processor with a coarse grating disc or a regular box grater, grate the potatoes. Place the grated potato in the middle of a clean dish towel, wrap it up, and squeeze out as much liquid from the shredded potatoes as you can.
- Transfer to a bowl, and toss with red pepper flakes, salt, pepper, scallions, garlic, ginger, soy sauce, rice vinegar, and 1 egg until thoroughly combined.
- In a 12-inch skillet, heat the vegetable oil over medium heat. Add the sichuan peppercorns and allow them to toast in the oil for 10 minutes or so, until fragrant.
- Use a slotted spoon to scoop out the peppercorns and discard. Turn up the heat to medium high. Divide the potatoes into four portions, and add to the pan, making 4 “pancakes.”
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