Chive Potato Cakes Recipes

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.

CHIVE POTATO CAKES

Steps:

• 1. Add potatoes & garlic to cold water.
• 2. Bring to a boil, reduce heat to medium & simmer for 20-30 minutes or until tender.
• 3. Drain well. Skin potatoes and coarsely grate. Slip garlic out of its skin.
• 4. Discard skin and fold garlic into potatoes along with butter, cheese, egg and chives.
• 5. Form mixture into 4 cakes about 1 inch thick. Heat oil in non-stick skillet.
• 6. Fry cakes about 3 minutes a side or until crust forms and are heated through.

BAKED HAM & CHIVE MASHED POTATO CAKES

Steps:

• Preheat oven to 400 degrees F. Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch. Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft.
• Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent. Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper. With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture. Fold in cooked onion, eggs, ham and chives.
• Line baking sheet with parchment or lightly grease. In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs. Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart. Bake for 20-30 minutes or until tops are golden brown and beginning to crisp. Top with Parmesan cheese and serve hot.

GOAT CHEESE POTATO CAKES WITH CHIVES

Steps:

• In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
• In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

LANCASHIRE POTATO CAKES WITH CHIVES GARLIC AND CHEESE

Steps:

• Boil the potatoes until half cooked then add the onion and garlic into the pot. Mash together once potatoes are fully cooked.
• Stir in the rest of the ingredients to make a soft dough. It should not be sticky.
• Roll out onto a floured board until it is 1/2 inch thick (1.25 cm) and cut into round or triangle shapes. Cook 5-7 minutes on each side in a heavy based fry pan until golden brown. Serve immediately with plenty of butter.