Potato Cake With Chilli Eggs Recipes

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OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

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.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

POTATO CAKES AND EGGS



Potato Cakes and Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

1 pound baking potatoes, diced (2 potatoes, skin on)
2 tablespoons milk
1 cup fresh bread crumbs
5 large eggs
Kosher salt
Freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil
8 ounces spinach (6 packed cups)
1 large onion, thinly sliced (2 1/4 cups)
2 cloves garlic, minced
4 sprigs fresh thyme
2 large tomatoes diced
1/3 cup chopped olives, about 20, (picholines or kalamatas or a mix)
2 tablespoons unsalted butter

Steps:

  • Put potatoes in salted water and boil until tender, 12 to 15 minutes. Drain and smash with the milk. Mix in the bread crumbs and 1 of the eggs and season with salt and pepper, to taste. Pack into 4 (3-inch) patties.
  • Preheat oven to 300 degrees F.
  • In a nonstick pan, heat 2 tablespoons of the olive oil over high heat until the oil shimmers. Sear the potato cakes until crispy and browned, 3 to 5 minutes per side. Transfer to a sheet pan to keep warm in a low oven.
  • Add the spinach to the pan, and cook, season with salt and pepper, and toss until just wilted, 1 to 2 minutes. Transfer to a bowl. In the same pan, add the remaining 2 tablespoons of oil and cook the onions, garlic and thyme until soft and slightly brown, 10 minutes. Add the tomatoes and olives and cook until warmed. Transfer to a bowl and cover with foil to keep warm.
  • Melt the butter in the same pan, and fry the eggs, sunny-side up or as desired, about 4 minutes. Season with salt and pepper. While the eggs fry, divide the potato cakes among 4 plates. Top with the wilted spinach. Top each cake with a fried egg, and spoon warm tomato sauce over and around the egg.

SICILIAN POTATO-AND-EGG CAKE



Sicilian Potato-and-Egg Cake image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
5 tablespoons unsalted butter, at room temperature, plus more for the pan
3 tablespoons breadcrumbs
1 cup grated parmesan or pecorino romano cheese (2 ounces)
Kosher salt and freshly ground pepper
4 large eggs, lightly beaten
4 ounces thinly sliced provolone cheese
1/2 cup chopped jarred roasted red peppers, drained and patted dry
3 tablespoons chopped fresh parsley
1 5-ounce package mixed greens (about 8 cups)
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

Steps:

  • Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until very tender, 10 to 13 minutes. Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess.
  • Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash. Gradually mash in the beaten eggs. Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border. Top with the remaining potato mixture and smooth evenly. Sprinkle with the remaining 1 tablespoon breadcrumbs. Dot with the remaining 1 tablespoon butter.
  • Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes. Run a knife around the edge to loosen, then unmold. Let rest 5 minutes before slicing. Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper. Serve with the potato cake.

Nutrition Facts : Calories 663 calorie, Fat 42 grams, SaturatedFat 20 grams, Cholesterol 292 milligrams, Sodium 941 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 32 grams

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