Potato Cake With Onion Food

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.

OLD FASHIONED POTATO CAKES

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.

POTATO, ONION, AND ROSEMARY CAKE

Steps:

• In a large heavy skillet heat the butter and olive oil over low heat. Saute the onions slowly, stirring occasionally, for about 30 minutes. They should be very soft, slightly golden, but not brown.
• Preheat the oven to 350 degrees. Lightly oil a 10inch round baking dish or pie plate. Arrange a circular layer of overlapping potatoes in the pan and sprinkle with salt and pepper. Arrange a thin layer of onions on top and sprinkle with some of the rosemary. Continue layering until you have used up all the ingredients, finishing with the rosemary. Pour the cream mixture into the dish around the edges so that you don=t disturb the rosemary, drizzling just a little over the top. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and cook for 10 minutes more, until the top is golden and the potatoes are tender. Let cool for 5 minutes then slice into loose wedges and serve.

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.

SPRING ONION AND CHEESE POTATO CAKE, TWO WAYS

Steps:

• Add the potatoes to a large pot and top with enough water to cover by about 1 1/2 inches/4 centimeters. Bring to a boil over medium-high, then lower the heat to medium, cover with a lid and cook until easily pierced with a knife, about 30 minutes. Drain well. Once cool enough to handle, peel the potatoes (saving the skins for another use), and transfer them to a large bowl.
• While the potatoes are cooking, add half the olive oil to a large (12-inch/30-centimeter) cast-iron skillet or an ovenproof skillet that is at least about 3 inches/8 centimeters deep. Heat over medium. Once hot, add the spring onions and garlic and cook, stirring occasionally, until soft and lightly colored, about 6 minutes. If making with peas, add the peas and thyme; if making with peppers, add the peppers, cilantro and harissa. Add 1/2 teaspoon salt and plenty of pepper, stir to combine and set aside.
• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius (non-fan).
• Add the cream, eggs and yolk, Parmesan, preserved lemon, turmeric, half the Cheddar and 1/2 teaspoon salt to the potatoes in the large bowl. Use a potato masher to break everything down to a rough mash that is still a bit lumpy. Add the feta and the spring onion mixture and fold everything together.
• Wipe the skillet clean, add the remaining olive oil, then transfer the skillet to the oven for about 5 minutes to heat up. Remove from the oven and carefully add the potato mix. Level the top, sprinkle with the remaining Cheddar and a few sprigs of thyme, if using, in the center and return to the oven.
• Reduce the oven temperature to 400 degrees Fahrenheit/205 degrees Celsius and bake the cake until golden and bubbling, 25 to 30 minutes. Remove from the oven and set aside for 15 to 20 minutes to firm up before serving. Sprinkle with the extra cilantro, and serve warm, spooned directly from the pan.

RöSTI (SWISS POTATO CAKE WITH ONION)

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
• Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
• Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
• Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
• Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
• Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
• Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
• Cook until underside is golden brown, about 5 minutes.
• Transfer to a cutting board and cut into 6 wedges.

MINI CARAMELIZED ONION POTATO CAKES

Steps:

• Heat oven to 375°F. Place foil baking cup in each of 9 regular-size muffin cups.
• In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Stir in onion slices to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Sprinkle with salt. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onions are golden brown. Remove from skillet; cool slightly. Chop onions.
• Meanwhile, in 4-quart saucepan, heat water, milk and butter to boiling; remove from heat. Stir in potatoes until well blended, then whip with fork until smooth. Let stand about 1 minute or until liquid is absorbed. Stir in cheese and chopped thyme.
• Spoon about 3 tablespoons potato mixture in bottom of each muffin cup. Top each with about 1 tablespoon onion. Place remaining potato mixture in decorating bag fitted with #1A or desired tip. Pipe remaining potatoes on cupcakes.
• Bake 10 to 15 minutes or until tops are lightly browned. Garnish with thyme leaves. Let stand 5 minutes before serving.

POTATO CAKE WITH ONION

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Prick potatoes in several places with a fork.
• Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 1/2 hours. Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
• Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holes of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt, and pepper with a fork.
• Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula. Reduce heat to moderate and cook Rösti until underside is golden brown, about 5 minutes.
• Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate. Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and heat until foam subsides, then slide Rösti (browned side up) back into skillet with rubber spatula. Cook until underside is golden brown, about 5 minutes. Transfer to a cutting board and cut into 6 wedges.