These potato cakes have been a family favorite for years, but our daughter recently reminded me that I hadn’t posted the recipe. I like using ring molds to make individual servings, but it can also be made as one large cake in a skillet.
It’s a recipe that also can be made ahead and reheated - always handy when you are preparing a meal that needs last minute attention. The ingredients: 2 Lbs. Potatoes Chopped (Yukon Gold preferred) 1 Large Onion Chopped (grated in mixer with potatoes) 3 Tbsp. Butter (cubed) Salt mixed with fresh ground pepper Watch the video:
It's hard to give exact quantities for the vegetable portion of the menu, but a guideline would be:
Per person:
2 oz. green beans
2 oz. carrot, cut into batons about the same size as the green beans
1 medium red-skinned potato
If you know your guests are hearty eaters - just increase the quantity!
Cook the beans in salted, boiling water for about 5 minutes and transfer to a colander.
Add the carrots to the same water and, again, cook for about 5 minutes, and drain.
You are going to cook them again for a few minutes just prior to serving so check to see they are cooked the way you like them. You can cook these the day before and store, covered, in the refrigerator.
Cut the potatoes in quarters, or smaller if the potato is large, and cook in salted, boiling water for about 5 minutes.
Drain well
Transfer the potatoes to a roasting pan, just large enough to hold them, sprinkle with 2 or 3 tablespoons of olive oil, just enough to make sure they are well coated, and cook at 400ยบ for about 30 minutes or until nicely browned.
Just before serving, melt 2 tablespoons of butter in a skillet, add the beans and carrots, sprinkle with a little garlic salt and cook until heated through. Watch the video:
No, they are not potatoes that have been out on a bender! They are a takeoff on loaded potato skins but without having to bake all those big potatoes and then either find a use for the insides or just wasting them.
They make a great appetizer, snack or side dish and you can vary the toppings any way you like. I'm using cheddar, scallions, bacon and sour cream but you could use cooked, crumbled Italian sausage, mozzarella and a little tomato sauce; cooked chopped beef with taco seasoning, Jack cheese, guacamole, salsa and sour cream, etc., etc.
The potatoes can be cooked ahead of time and just baked and topped at the last minute. Watch the video:
1 lb. waxy potatoes, cut into ½” dice 4 tablespoons butter ⅓ pound cabbage, finely chopped 1 cup onions, finely chopped Salt and pepper Flour for dredging 1 tablespoon butter 1 tablespoon oil
Cook potatoes in salted water then drain in colander and set aside.
Heat 3 tablespoons butter with ½ cup water in medium sized pan and add cabbage.
Cook over high heat until cabbage is just cooked and water has almost evaporated. Add onions and cook just until mixture is starting to fry. Tip cabbage into bowl with potatoes. Mash or crush the two together roughly - using your hands may be best. Shape mixture into 8 cakes. Dredge in flour. Heat oil and remaining butter till foaming. Add patties and cook over medium heat for 3 minutes on each side. Drain on paper towels and serve immediately.
