Crispy Potato Pepper Cakes Recipes

CRISPY POTATO CAKE

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.

CRISPY POTATO-PEPPER CAKES

Crispy Potato-Pepper Cakes image

Provided by Sandra Lee

Categories appetizer

Time 39m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (1-pound, 4-ounce) package shredded hash brown potatoes
1 red bell pepper, diced
3 eggs
1 cup shredded Parmesan
1 tablespoon herbs de Provence
Salt and pepper
3 tablespoons olive oil
2 cups sour cream, for garnish
1 cup finely shredded fresh basil, for garnish

Steps:

Preheat oven to 200 degrees F.
In a large bowl, mix potatoes and bell pepper. In a small bowl, beat eggs with cheese and herbs de Provence. Add to potato mixture and mix thoroughly. Season, to taste, with salt and pepper. In a large skillet, heat olive oil over medium-high. Spoon a scant 1/4 cup of potato mixture at a time into the skillet, pressing with the back of a spatula to flatten to a round about 3 inches in diameter; cook no more than 4 cakes at a time. Fry for 2 to 3 minutes, or until golden, turn, and cook other side until golden. Transfer to paper towels to drain and then transfer to a baking sheet and hold in the warm oven. Repeat with the remaining potato mixture. Serve topped with spoonful of sour cream and sprinkled with basil shreds.

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