Potato Cake Food

FULL ENGLISH POTATO CAKE

Steps:

• Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.
• Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast.
• Heat oven to 220C/200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden.
• Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs.
• To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.

BAKED POTATO CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat three 9-inch-roundcake pans with cooking spray. Prepare the cake mixes as directed; divide the batter evenly among the pans and bake 30 to 35 minutes. Let cool.
• Make the "potato skin" frosting: Beat the butter and milk with a mixer until smooth. Beat in the cocoa powder. Beat in the confectioners' sugar, 1 cup at a time, until the mixture is as thick as cookie dough. Form into 2 disks, wrap in plastic and refrigerate.
• Level the domed tops of 2 cakes with a serrated knife. Stack the flat cakes on a cardboard circle with vanilla frosting between each; use the remaining domed layer on top. Freeze 30 minutes.
• Trim the cake into a potato shape with a small serrated knife; reserve the trimmings. Cover the cake with a thin layer of vanilla frosting.
• Dust a sheet of parchment paper with cocoa powder. Remove 1 disk of chocolate frosting from the refrigerator and roll into a 5-by-10-inch oval, dusting with more cocoa. Repeat with the other disk of frosting.
• Use the parchment to press the frosting sheets against the cake as shown, leaving a few inches on top uncovered. Dust with more cocoa. (Don't worry about how the bottom of the cake looks-it will be covered with foil.)
• Gently fold back the frosting on top. Crumble about 1/2 cup of the cake trimmings (use the light inside pieces) and sprinkle them on top of the cake.
• Unwrap the candies and microwave until soft but not melted, about 12 seconds. Stack the candies, then flatten with your fingers. Set on top of the cake.
• When ready to serve, snip the mint leaves on top of the cake. Carefully wrap the bottom half of the cake with a large sheet of foil.

SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
• Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
• For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
• Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

CRACKLING POTATO CAKE

Steps:

• Heat oven to 220C/200C fan/gas 8. Cut a circle of baking parchment to fit the base of a 20-23cm ovenproof frying pan. Using a mandolin or sharp knife, slice the potatoes as thinly as possible. Pour a little of the butter over the parchment on the base and neatly overlap slices of the potato on the first layer. Then pile on one-third of the remaining potatoes, season, drizzle with a little butter and repeat until all the potatoes are used.
• Put the pork skin, skin-side up, on top of the potatoes and roast everything for 1 hr 30 mins until the crackling is crispy and the potatoes are really crisp and golden. Set the crackling aside, turn the potatoes out onto a tray or board and serve the crackling on top.

CRISP POTATO CAKE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Peel the potatoes and place them in a pan of cold, salted water. Bring to the boil, simmer for 3 mins and drain. When cool enough to handle, slice a few very neatly. Coat the bottom of a round, ovenproof, non-stick pan with butter, then place a sprig of thyme in the middle. Cover with a slice of potato in the middle, then arrange the rest of the slices over the base of the pan, overlapping the slices in concentric circles. Slice the rest of the potatoes and tip into a bowl, then pour over the rest of the butter, the nutmeg and the thyme leaves and season with salt and pepper. Toss everything together, then tip the seasoned potatoes over the arranged slices and press down gently to flatten. The potato cake can be prepared up to a day ahead and kept covered in the fridge.
• Cook the cake in the oven below the beef. Every now and then, remove it, press it down with a fish slice and drizzle the surface with a little olive oil. Cook for 1hr-1hr 15mins, until the sides look brown and crispy. Carefully invert the cake onto a serving dish or board, scatter with sea salt and serve cut into wedges.

POTATO PANCAKES

Steps:

• If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
• Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
• Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
• Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

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.

IRISH POTATO CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the potatoes and milk. Stir in nuts and raisins.
• Pour into a 10 inch Bundt pan. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the cake comes out clean.

CRISPY POTATO CAKE

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

FISH AND POTATO CAKES

Steps:

• Mix all ingredients together except for the breadcrumbs.
• Shape the mixture into 6 patties.
• Press each side of the patty into the breadcrumbs.
• Bake at 350 for 20 minutes.
• Enjoy!

IRISH POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

POTATO CAKES

Steps:

• Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm. Potato cakes will hold together best when the potatoes are not totally mushy.
• As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl. Cover and chill till needed.
• Drain potatoes and mash with skins on in medium bowl. and don't overly mash, just make sure there are small chunks of potato.
• Add remaining potato cake ingredients and mix well.
• Combine breadcrumbs with flour and 1 Teaspoon of Dill in large bowl.
• Combine beaten egg & milk in another large bowl.
• Measure approx 1/2 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
• Drop potato mixture into breading mixture, then into egg & milk, and then back into breading mixture. Be sure to cover entire surface with breading. Arrange the potato cakes on a plate, repeat the process with remaining potato mixture.
• Cover and chill the potato cakes for one hour so they will be sure to stick together when fried.
• Heat up shortening in skillet over medium-low heat.There should be about 1" of shortening in the pan.
• Fry the potato cakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
• Serve with Herbed Ranch Salsa drizzled over top.

FRIED POTATO CAKE

Steps:

• Wash the potatoes.
• In a large covered saucepan, cook the whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender; drain.
• Chill several hours or overnight.
• Peel the potatoes; shred enough to make 3 cups.
• Combine the shredded potatoes, onion, garlic, salt, and pepper.
• In a 10-inch skillet, melt the butter.
• Using a spatula, pat the potato mixture into the skillet, leaving a 1/2 inch space around the edge.
• Cook potato mixture, uncovered, over low heat about 20 minutes or until the underside is crisp and golden brown.
• Use a spatula to loosen the potatoes from the skillet.
• Place a plate or baking sheet on top the skillet.
• Invert the skillet to remove the potatoes.
• If necessary, add more butter to the skillet.
• Slide the potato cake back into the skillet, browned side up; cook the unbrowned side for 5 minutes.
• Sprinkle the shredded cheese on top of the potato cake; cover, and cook 5 minutes more or until the potatoes are golden brown and the cheese is melted.
• Cut the potato cake into four wedges and serve.
• Garnish with sliced green onions, cut parsley, or sour cream if you wish.

POTATO-OAT CAKE

Steps:

• Grate potatoes and onion using shredding disk of food processor or hand-held grater. Squeeze out excess liquid.
• Combine potatoes, onion, and remaining ingredients except oil in medium mixing bowl.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Spread potato mixture evenly in skillet. Reduce heat to medium; cook covered until top is nearly set and bottom lightly browned, 6-8 minutes. Invert cake onto platter and slide back into skillet. Cook until bottom is golden brown, about 4 minutes. Cut into 8 wedges. Transfer to serving plate and serve hot.

SICILIAN POTATO CAKE

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.

COD AND POTATO CAKES

Steps:

• Stir 1/4 cup each of the breadcrumbs and egg together until combined; stir in the mustard powder, lemon zest, garlic, salt and pepper. Pulse the cod in the bowl of a food processor, fitted with a metal blade, until uniformly chopped. Add the cod, potatoes, green onions, celery and parsley to the egg mixture; mix gently until combined.
• Divide the mixture into 6 equal portions and form into 3/4-inch (2 cm) thick patties. Place the remaining egg and breadcrumbs in separate shallow dishes; dip each patty in the egg and then coat in the breadcrumbs (discard any leftover egg and breadcrumbs).
• Heat the oil in a large, non-stick skillet and set over MEDIUM-HIGH heat. Place the patties in the skillet and cook for 3 to 4 minutes per side or until golden and fish is cooked.

POTTHUCKE: A TRADITIONAL GERMAN POTATO CAKE

Steps:

• Peel 14 oz of the potatoes (about 7/8 cup) and boil them in salted water for approximately 20 minutes or until soft. Grease the loaf baking pan or line with parchment paper, leaving excess paper hanging over the sides for easy removal of the finished cake. Preheat the oven to 200°C (175°C fan oven) or about 390°F.
• Meanwhile, peel and dice the onions. In a pan, render down the bacon and lightly braise the onions with it.
• Let the cooked potatoes cool down a bit. Pass through a potato ricer to mash them.
• Peel, wash and roughly grate the remaining potatoes.
• Knead the grated and cooked potatoes together with the onion-bacon mixture, cream, eggs and a few generous pinches of salt, pepper and nutmeg.
• Add the dough to the prepared baking tin. Bake for 50-60 minutes. Cool before removing from the pan, either by turning it over or carefully taking it out with the parchment paper. Then cut into slices.
• You can either eat it straight away, or reheat slices by frying them in a pan until brown and crispy on both sides.

POTATO CAKE

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).

GOLDEN POTATO CAKE

Steps:

• Preheat oven to 400°F. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
• Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
• Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
• Cook potatoes over low heat until barely tender, 10-15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that's a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25-30 minutes. Let cool slightly.
• Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
• Do Ahead
• Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350°F for 10 minutes before serving.