Potato Cake With Olives And Capers Recipes

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POTATO CAKE WITH OLIVES AND CAPERS



Potato Cake With Olives And Capers image

Provided by Amanda Hesser

Categories     side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

Extra virgin olive oil for coating pans
1 pound (about 5 small) white potatoes, peeled and thinly sliced
Kosher salt
6 eggs, beaten
1 teaspoon chopped fresh thyme
Freshly ground black pepper
1/3 cup chopped lucques or picholine olives
1 tablespoon salt-cured capers, rinsed well and drained

Steps:

  • Heat oven to 375 degrees. Coat base of a nonstick sauté pan with olive oil and place over medium heat. Add potato slices, season lightly with salt and sauté until cooked through and browned on edges. Remove from heat and let cool for 10 minutes.
  • Meanwhile, whisk together eggs, thyme and a pinch of salt and pepper in a mixing bowl. Fold in potatoes, olives and capers. Coat bottom and sides of a 9-inch pie plate (preferably Pyrex or nonstick) with olive oil. Pour in eggs and potatoes, spread evenly, and bake. Check after 10 minutes. It should be just about cooked through. When center is no longer liquid, turn on broiler. Place cake under broiler a few inches from heat, and cook for two minutes to brown edges.
  • Remove from oven and let cool to room temperature. Cut into 12 thin slices and serve on a platter.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 1 gram, TransFat 0 grams

MASHED-POTATO CAKES WITH OLIVES AND CAPERS



Mashed-Potato Cakes with Olives and Capers image

Categories     Cake     Olive     Potato     Side     Sauté     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cakes, serving 2

Number Of Ingredients 7

a 1/2-pound russet (baking) potato
1 teaspoon drained bottled capers, chopped fine
4 Kalamata or other brine-cured black olives, chopped fine
1 large egg, beaten lightly
1/3 cup dry bread crumbs
1/4 cup vegetable oil
lemon wedges as an accompaniment

Steps:

  • Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender. Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste. Scoop the mixture by 1/4-cup measures, form the scoops into 1/2-inch-thick cakes, and coat the cakes with the bread crumbs. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the cakes, turning them once, for 4 minutes, or until they are golden. Serve the cakes with the lemon.

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS



Potato Salad With Capers, Kalamata Olives and Artichoke Hearts image

From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled
1/2 cup vegetable broth or 1/2 cup chicken broth
1/2 cup fresh Italian parsley, chopped
1/2 cup kalamata olive, pitted
1/2 cup marinated artichoke, chopped
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup green onion, thinly sliced
2 tablespoons capers, drained
3 garlic cloves, minced
salt, to taste
fresh cracked black pepper, to taste

Steps:

  • In a large pot of boiling water cook the potatoes until fork tender.
  • Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
  • Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
  • Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
  • To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
  • Just before serving, adjust seasonings if necessary.
  • Servings are estimated.
  • For Vegetarain option omit the chicken broth and use Vegetable broth.

Nutrition Facts : Calories 178.7, Fat 10.1, SaturatedFat 1.4, Sodium 155.2, Carbohydrate 20.8, Fiber 3.4, Sugar 1.7, Protein 2.8

POTATO SALAD WITH OLIVE, TOMATOES AND CAPERS



Potato Salad with olive, tomatoes and capers image

From the "Islands of the Caribbean" issue of Bon Appetit, and really nice change from the traditional potato salad.

Provided by kitina

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs medium red potatoes, scrubbed
5 tablespoons extra virgin olive oil
1 (12 ounce) cucumbers, peeled,halved lengthwise,seeded and cubed
4 large plum tomatoes, quartered
1 red onion, very thinly sliced
24 black oil-cured olives, pitted and halved
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon oregano
3 hard-boiled eggs, peeled and quartered

Steps:

  • Cook potatoes in boiling salted water until tender, about 30 minutes.
  • Drain and cool.
  • Peel potatoes and cut into 1 inch pieces and place in a bowl.
  • Add oil; toss to coat.
  • Add cucumber, tomatoes, onion, olives, basil and capers.
  • Whisk vinegar and oregano in a bowl, mix into salad, season with salt and pepper.
  • Garnish with eggs and serve.

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

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