Shredded Potato Cakes Food

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SHREDDED POTATO CAKES

2022-05-08



Shredded Potato Cakes image

Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients:

  • 4 cups frozen shredded hash browns
  • 1/2 cup finely chopped onion
  • 1/4 cup minced fresh parsley
  • 2 tablespoons whole milk
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • Vegetable oil

Steps:

  • Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

Nutrition Facts : Calories 199 calories, Fat 10g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 638mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CRISPY POTATO CAKE

2022-05-08



Crispy Potato Cake image

When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 30m

Yield Serves 4

Number Of Ingredients 6

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 2 large russet potatoes, peeled and grated
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley

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.

GERMAN SAVORY POTATO CAKE (KARTOFFELKUCHEN)

2002-07-26



German Savory Potato Cake (Kartoffelkuchen) image

Germans love to serve rich, savory pastries - especially with potatoes and/or onion. This one is flavored with ham, garlic,and rosemary. This makes a great appetizer or if served with a salad, a nice accompaniment for lunch. This would be nice as a brunch item. Translated directly from the German version I found in "Schoener Essen" magazine.

Provided by HeatherFeather

Categories     Ham

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients:

  • 2 1/2 kg starchy potatoes, divided
  • salt & pepper, to taste
  • caraway seed, to taste
  • 1 medium onion, diced
  • 175 g butter or 175 g margarine, divided
  • 50 g ham, in small cubes
  • 100 g flour
  • dry breadcrumbs, for dusting the pan
  • 3 -4 sprigs fresh rosemary
  • 1 garlic clove, chopped finely, more to taste
  • 250 g sour cream or 250 g creme fraiche
  • 5 -6 eggs (medium-large)
  • additional sour cream, to garnish
  • rosemary, to garnish

Steps:

  • Peel and wash the potatoes.
  • Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
  • Shred the remaining raw potatoes.
  • Place 50 grams of the butter in a heated pan.
  • Sauté the onion and the ham chunks together in the butter.
  • Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
  • Remove from the pan and let cool.
  • Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
  • Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
  • Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
  • Press out the potato dough evenly to form a crust in the pan.
  • Strip the rosemary leaves from their stems and chop them.
  • Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
  • Season with salt& pepper to taste.
  • Spread this mixture on top of the potato pastry.
  • Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
  • Cool slightly (about 5-10 minutes), then cut into 16 squares.
  • Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.

Top Asked Questions

  1. What are shredded potatoes and how do you use them?
    Shredded potatoes are used in many recipes, though arguably the most popular one is delicious, golden hash browns. But that’s the not the only recipe; you could also make hash brown egg nests or hash brown waffles.
  2. How to cook potato cakes?
    Shred the potatoes into a large bowl. Beat egg; add flour, salt, pepper, and onion. Stir lightly into the shredded potatoes. Drop mixture by spoonfuls onto a hot greased skillet. Brown the potato cakes on both sides.
  3. How to shred potatoes for pancakes?
    In batches, place potato pancakes into oil and cook 3 to 4 minutes per side or until golden on both sides. Drain on a paper towel-lined platter; serve warm. If you prefer to shred fresh potatoes, you’ll need about 3-1/2 cups. You may have to add a bit more or less flour to the mixture based on the moisture content of your potatoes.
  4. What do you do with leftover potato cakes?
    As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don't get soggy. Top with sour cream and green onions. Serve immediately. The calories shown are based on the recipe making 9 cakes, with 1 serving being 1 potato pancake.

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