Sour Cream And Chive Potato Cakes Sp5 Food

SOUR CREAM AND CHIVE POTATO BAKE

Steps:

• Preheat oven to 200 C.
• Boil potatoes till tender, about 15 minutes.
• Drain, cut in half, place in baking dish cut side up.
• Whisk together sour cream, cream, cheeses, chives, salt and pepper.
• Pour over potatoes.
• Cook 20 - 30 minutes until top is golden.

CREAMY CHIVE POTATO CAKES

Steps:

• Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
• Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
• Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
• Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
• Refrigerate 3 hours, until firm.
• Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2 1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
• Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of the potato cakes, 3 minutes per side, until deep golden. Repeat process 2 more times; cool. Transfer cakes to a jelly-roll pan. (Can be made ahead. Wrap jelly-roll pan and refrigerate up to 24 hours).
• Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
• NOTE: Prep time does not include chilling.
• Makes 16 potato cakes.

CRISPY POTATO CAKES #SP5

Steps:

• remove potatoes from package and place into a large mixing bowl.
• Stir in 1 cup extra sharp cheddar cheese.
• Form potatoes into 8 patties and place on a parchment lined baking sheet.
• Refrigerate for at least 2hours.
• Remove potato cakes from the refrigerator.
• One by one, dip each cake into buttermilk, draining off excess.
• Roll cakes one by one in seasoned panko breadcrumbs.
• Place each cake back on parchment lined baking sheet and refrigerate 30 minute.
• Remove potato cakes from the refrigerator.On medium heat, preheat a cast iron skillet and vegetable oil.
• Cook potato cakes 4 at a time on medium heat, 3 to 4 minutes per side or until golden brown.
• Remove from pan and let cakes drain on a paper towel.
• Serve Warm or at room temperature.

SOUR CREAM AND CHIVE POTATO CAKES #SP5

Steps:

• Combine all ingredients gently, until mixed (small lumps OK). should have consistency of pancake batter (ADD MILK IF BATTER IS TOO THICK TO POUR).
• Heat 1 tsp oil heavy skillet med.
• Drop 2-3 oz batter in pan, making 3-4 at time.
• flip when browned on bottom.
• repeat with remaining batter.
• (keep cakes warm in low oven).

BAKED POTATOES WITH CHIVE SOUR CREAM

Steps:

• Preheat oven to 400 degrees F.
• Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
• Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
• When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves.

CRISP POTATO CAKES SMOKED SALMON AND CHIVES

Steps:

• Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add olive oil, sour cream and one bunch of chives minced. Finish with one egg, mix very well. Season with salt and pepper. Form by hand 4 large potato cakes. In a medium saute pan, heat olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 minutes per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a warm place. Crack twelve eggs and wisk with a fork. Add 2 ounces milk. Season with salt and pepper. In the same teflon pan add 2 ounces of butter and over medium heat slowly stir in cracked eggs and begin to scramble.
• Once eggs are finished fold in a julienne of smoked salmon and a handful of minced chives. For presentation place one warm potato cake in the middle of each plate. Then carefully spoon scrambled egg mixture on top and garnish with chives

SOUR CREAM & CHIVE POTATO BREAD

Steps:

• Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding water or flour if needed. The dough will become fairly elastic, though still somewhat stiff. Place the kneaded dough in a greased bowl or dough-rising bucket, cover it, and allow it to rise for 60 to 90 minutes, until it's quite puffy (though not necessarily doubled in bulk.).
• Shape the dough into an 8-inch log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1 inch over the rim of the pan.
• For sandwich rolls, divide the dough into six pieces, each about 4 1/2 ounces in weight. Roll each piece into a smooth ball, then flatten the balls (using your fingers and/or a rolling pin) till they're about 4 inches in diameter. Place them on a lightly greased or parchment-lined baking sheet, about 1 inch apart, and cover them with a proof cover or lightly greased plastic wrap. Allow the rolls to rise for 45 minutes to 1 hour (or longer, depending on the temperature of your kitchen), till they're noticeably puffy, though probably not doubled in bulk.
• Bake the bread in a preheated 350°F oven for about 40 minutes; an instant read thermometer inserted into the center will read about 190°F Bake the rolls in a preheated 350°F oven for 22 to 27 minutes, or until they're a light golden brown. Remove the bread or rolls from the oven, and brush with melted butter, if desired, for a soft, flavorful crust. Transfer to a rack to cool.

SOURED CREAM & CHIVE JACKET POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prick the potatoes with a fork and toss in the oil and some sea salt. Bake directly on the oven rack for 1 hr 20 mins until soft.
• Combine the soured cream, shallots, chives and some seasoning. Cut a cross in the top of each jacket and serve with the soured cream mixture.

SOUR CREAM AND CHIVE POTATO PANCAKES

Steps:

• Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
• Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
• Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
• Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.

SOUR CREAM AND CHIVE POTATOES

Steps:

• Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
• With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
• In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
• Whisk in the broth and the cream then bring it to a boil.
• Remove from the heat and add the chives, sour cream, salt, and pepper.
• Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
• Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
• Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
• Let rest on your counter for at least 10 minutes before cutting.