Kartoshnik Potato Cake Recipes

KARTOSHNIK WITH CHEESE AND ONIONS

Steps:

• In a medium pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside.
• Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
• In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
• Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
• In a small pot, melt butter or margarine.
• Cut Kartoshnik into 3x3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

LAYERED POTATO CAKE

Steps:

• Preheat oven to 220°C Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.
• Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
• Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.

KARTOSHNIK WITH CHEESE AND ONIONS

Steps:

• In a medium pot, add potatoes, cover with water and boil until cooked.
• When done, drain water and discard. Mash potatoes and set aside.
• Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
• In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
• Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
• In a small pot, melt butter or margarine.
• Cut Kartoshnik into 3x3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.

GERMAN SAVORY POTATO CAKE (KARTOFFELKUCHEN)

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.