POTATO CAKE
Potato cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle.
Provided by Dave Silsby
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
- Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.6 g, Cholesterol 171.8 mg, Fat 28.5 g, Fiber 4 g, Protein 24.5 g, SaturatedFat 16.9 g, Sodium 1226.3 mg, Sugar 3.7 g
ITALIAN NEW POTATO BAKE
Serve this Italian Potato Bake at your next dinner party. Parmesan topping, olive oil and garlic help give this Italian Potato Bake its amazing flavor.
Provided by My Food and Family
Categories Baking Ingredients
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Mix oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly.
- Place in 15x10x1-inch baking pan.
- Bake at 400°F for 45 minutes, stirring after 20 minutes.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MASHED POTATO POLPETTI (PATTIES)
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
- To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.
- Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy.
ITALIAN POTATO CAKE
I found this in Cook's Country, the new magazine by the Cook's Illustrated people. I haven't tried it yet but plan on making it for the Thanksgiving dinner at work. I'm going to go ahead and post it for those looking for Holiday recipes. It's basically a savory cake made with potatoes and eggs, with a layer of cheese and salami in the middle, and made in a springform pan like a cheesecake
Provided by bengi
Categories Potato
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Move oven rack to middle position and preheat the oven to 350 degrees.
- Butter a 9-inch springform pan and sprinkle with 1/4 cup bread crumbs.
- Shake the pan to evenly spread out the crumbs.
- Put the potatoes in a large pot and add cold water to cover by 1 inch.
- Bring to a boil over high heat then lower heat to a simmer.
- Cook until tender, around 15 minutes.
- Drain the potatoes and return to the pot.
- Mash them with 4 tablespoons butter until smooth.
- Add the cream, salt and pepper and stir until well mixed.
- Let it cool for 5 minutes then stir in the eggs one at a time.
- Spoon half the potatoes into the prepared springform pan.
- Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese.
- Cover with the rest of the potatoes.
- Melt the remaining 1 tablespoon of butter and mix with the rest of the bread crumbs (1 tablespoon).
- Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes.
- Bake for 35-45 minutes, or until the casserole is very hot and puffede and the top is golden brown.
- Remove from oven and run a paring knife around the casserole to loosen from the sides and let it stand for 10 minutes before removing the sides of the pan.
- Serve hot.
Nutrition Facts : Calories 342, Fat 20.7, SaturatedFat 11.9, Cholesterol 118.1, Sodium 608.5, Carbohydrate 27.3, Fiber 3.2, Sugar 1.8, Protein 12.5
ITALIAN POTATO CAKES
Found this recipe in "The Food of Italy ". It looks so impressive that I thought someone here might enjoy it! I add extra garlic of course!
Provided by TishT
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 415º F.
- Slice the onion, break it into rings, and, in a strainer, rinse the rings under cold water.
- Melt the butter in a small saucepan, add the garlic, and set aside.
- Place a layer of potato on the bottom of an 8" springform pan, followed by layers of onion, butter, mozzarella, and Parmesan.
- Grind some black pepper and a little sea salt.
- Repeat the layers until you have used up all the ingredients, keeping a bit of butter to drizzle on the top.
- Finish with potato and then drizzle on a little butter.
- Spoon the milk over the top.
- Place the springform pan on a baking sheet with a lip or flat pizza pan with a lip.
- Bake for 1 hour, or until the top is golden brown and the potatoes are tender.
- Check in 45 minutes; if the top is getting too brown, cover with foil.
- Cool for 10 minutes before serving.
- Unclip the sides of the pan and remove, and transfer to a plate for serving.
Nutrition Facts : Calories 454.4, Fat 24.7, SaturatedFat 15.2, Cholesterol 72.3, Sodium 487.1, Carbohydrate 43.4, Fiber 5.3, Sugar 3, Protein 16.3
GATTO DI PATATE (ITALIAN POTATO CAKE)
Gatto di Patate, a traditional potato cake recipe from Naples, Italy, is the perfect hearty side dish to serve alongside grilled steak or chicken. The bread crumb topping is makes this cheesy potato casserole completely irresistible!
Provided by BHG Test Kitchen
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Meanwhile, in a medium skillet heat 1 tablespoon of the butter over medium heat. Add onion and garlic; cook until tender. Set aside. Use another 1 tablespoon of the butter to generously coat the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides with 1/4 cup of the bread crumbs; set aside.
- Using a potato masher or ricer, mash the hot potatoes in the saucepan until smooth. Stir in eggs, salt, pepper, and nutmeg. Stir in onion mixture, Parmigiano-Reggiano cheese, and salami.
- Spread half of the potato mixture into the prepared baking dish. Sprinkle evenly with provolone cheese. Top with the remaining potato mixture, spreading evenly to cover the cheese. Melt the remaining 2 tablespoons butter; toss with the remaining 1/2 cup bread crumbs. Sprinkle over potato mixture.
- Bake for 25 to 30 minutes or until potato mixture is heated through and bread crumbs are golden brown. Cut into squares. Serve warm.
Nutrition Facts : Calories 366 kcal, Carbohydrate 38 g, Cholesterol 91 mg, Protein 15 g, SaturatedFat 9 g, Sodium 1184 mg, Sugar 3 g, Fat 17 g, UnsaturatedFat 6 g
SICILIAN POTATO CAKE
This potato cake - torta di patate - is a staple in many a trattoria and it's delicious eaten warm
Provided by Ursula Ferrigno
Categories Buffet, Lunch, Main course, Supper
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Boil the potatoes whole, in their skins, in gently simmering water until tender - about 30-40 mins depending on size. Meanwhile, fry the pancetta cubes until golden.
- Drain the potatoes and set aside. Put the milk and most of the butter in the potato pan to warm. Peel the potatoes, cut into big chunks, then tip back into the pan with the milk. Mash them (as long as you've used a floury potato you will get a light and fluffy mash by using an electric hand whisk, or a masher). Mix in the pancetta, eggs, garlic and all of the other ingredients except the breadcrumbs and thyme.
- Use the remaining butter to butter the bottom and sides of a 23cm springform tin. Coat the inside of the tin with about ¾ of the breadcrumbs and fill with the potato mixture. Smooth down the surface and sprinkle with the remaining breadcrumbs, pressing them gently into the potato.
- Bake for about 1hr 10 mins until the potato cake is set, with a slight wobble in the middle. Let it rest for 5 mins then loosen from the sides with a knife before releasing the tin. Slide onto a plate and sprinkle with the thyme leaves. Serve hot or warm. Can be prepared up to the end of step 3 the night before and kept covered in the fridge.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.86 milligram of sodium
GATEAU DI PATATE: POTATO CAKE
Provided by Food Network
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Boil the potatoes until fork tender and let cool. Heat up half the olive oil in a saucepan. Add the diced pancetta and chopped onions. Cook until the onions are golden in color and the pancetta is crisp. In a mixing bowl, mash the potatoes. Add an egg, the cooked onions and pancetta, the grated Parmigiano cheese, Parmigiano chunks and salt, and black pepper, to taste. Mix well until all the ingredients are evenly distributed. Grease a baking dish with the remaining olive oil and add half the bread crumbs to the base of the dish and set aside. Transfer the potato mixture to the baking dish and spread the mixture evenly over the pan, packing the mixture so it serves as a solid bed. Add the remaining breadcrumbs on top. Bake for 20 minutes or until the breadcrumbs are golden brown.
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