Potato Hot Cakes With Cheddar Cream And Salsa Verde Recipes

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POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS



Potato Gratin With Swiss Chard and Sumac Onions image

This is not your typical potato gratin: The Cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a veggie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they're ready to be assembled together before baking. Once the whole thing goes in the oven, you'll have ample time to get any accompaniments ready. You can serve this warm, but it also sits well to be served at room temperature.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, casseroles, vegetables, main course, side dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1/4 cup/60 milliliters olive oil
1 1/2 pounds/680 grams red onions, peeled, halved and sliced about 1-centimeter thick
Kosher salt
1 1/2 tablespoons dried sumac
2 1/2 pounds/1.1 kilograms (skin-on) Yukon Gold potatoes, sliced using a mandoline or very thinly sliced into rounds
1 3/4 pounds/800 grams green Swiss chard, leaves torn from stems (stems reserved for another use) and roughly shredded (about 6 packed cups/315 grams)
2/3 cup/30 grams roughly chopped fresh parsley, plus 2 tablespoons/5 grams finely chopped parsley for garnish
6 garlic cloves, minced
2 teaspoons finely grated lemon zest, plus 1/4 cup juice (from 2 lemons)
Kosher salt and freshly ground black pepper
8 ounces/225 grams mature Cheddar, roughly grated (about 3 cups)
1 cup/240 milliliters chicken or vegetable stock
3 tablespoons heavy cream (double cream)
2 tablespoons/30 grams unsalted butter
1/2 cup/65 grams pine nuts
Kosher salt

Steps:

  • Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
  • Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
  • Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
  • Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
  • Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
  • When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.

POTATO HOT CAKES WITH CHEDDAR CREAM AND SALSA VERDE



Potato Hot Cakes With Cheddar Cream and Salsa Verde image

As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.

Provided by Yotam Ottolenghi

Categories     breakfast, brunch, lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1 1/4 pounds/600 grams (about 6) all-purpose potatoes such as Yukon Gold or Maris Piper, halved lengthwise
Finely grated zest of 2 lemons
2 teaspoons freshly squeezed lemon juice
2 eggs, beaten
Salt and black pepper
3 tablespoons/45 milliliters olive oil, more as needed
4 to 8 eggs at room temperature, for serving
1 teaspoon black mustard seeds, lightly toasted in a frying pan without oil just until fragrant (optional)
3 ounces/80 grams Cheddar cheese, preferably aged, freshly grated into shreds (about 1 1/2 cups shreds)
1/2 cup/100 grams sour cream (soured cream)
Freshly ground black pepper
1 1/2 tablespoons/5 grams finely chopped parsley leaves
1 1/2 tablespoons/5 grams finely chopped tarragon leaves
2 teaspoons/5 grams capers, finely chopped
1/4 garlic clove, minced or crushed
1/3 cup/60 milliliters olive oil
Pinch of salt

Steps:

  • Heat oven to 450 degrees.
  • Arrange potatoes, cut side down, on a large parchment-lined baking sheet. Bake for 35 minutes or until crisp and golden-brown on the outside and soft inside; cooking time will vary depending on the size of your potatoes, but you want the flesh to be soft enough to mash.
  • Make the Cheddar cream: In a small bowl, combine Cheddar and sour cream. Add freshly ground black pepper to taste.
  • Make the salsa: In a bowl, mix the herbs, capers and garlic with about 1/3 cup/60 milliliters of oil and a generous pinch of salt.
  • Once the potatoes are cool enough to handle (about 15 minutes), peel away and discard (or eat) the skins, being careful not to lose too much flesh. Use a potato masher to mash the flesh until smooth or chunky, as you like. Transfer about 1 1/4 cups/230 grams of the mashed potatoes to a mixing bowl. (Save any extra mash for another use.)
  • Add lemon zest, beaten eggs, 1/4 teaspoon salt and a few grinds of black pepper and mix until eggs are completely incorporated. Your batter will look like glossy, runny mashed potato.
  • Fry the hot cakes: Add 2 tablespoons of oil to a large nonstick frying pan and place over medium-high heat. Spoon about 1/4 cup of batter per hot cake into the pan and fry for 4 to 5 minutes, turning over once, until crisp and golden on both sides. Set aside on a paper towel-lined plate and keep warm. If you have more batter, add a final tablespoon of oil to the pan and fry the remainder in the same way. You may want to turn the heat down for the second batch if the oil is getting too hot.
  • When ready to serve, fry the eggs in the same pan, using additional oil if necessary.
  • Stir lemon juice into salsa. Divide the hot cakes between plates and top with the eggs, the Cheddar cream and then salsa verde; the salsa should cover a bit of the cream but not all of it. Sprinkle with the mustard seeds (if using) and serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 39 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams

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

CHEESY POTATO CAKES



Cheesy Potato Cakes image

These Cheesy Potato Cakes are to die for. The Creamy Dipping Sauce is a must. You definitely need to make it with the cakes!

Provided by Erica Walker

Categories     Appetizer

Time 1h45m

Number Of Ingredients 18

6 medium red potatoes ((or 5 to 6 cups leftover mashed potatoes))
1 1/2 cups cheddar cheese
1/4 cup shredded Parmesan cheese
3 green onions (chopped)
salt and pepper to taste
1/2 teaspoon garlic powder
1 cup seasoned breadcrumbs
1/2 cup flour
1 egg (beaten)
1 cup milk
1 cup vegetable oil (for frying)
1 cup sour cream
10 ounces Rotel tomatoes ((medium heat))
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon white vinegar
salt and pepper (to taste)
1 teaspoon tabasco sauce

Steps:

  • Combine all dipping sauce ingredients in a medium-sized bowl.
  • Cover and refrigerate until ready to serve.
  • Wash potatoes thoroughly. Leaving skins on, quarter each potato. Boil potatoes until fork-tender. Do not overcook. Drain.
  • Use a potato masher to coarsely mash the potatoes. Stir in cheeses, onions, garlic, salt and pepper.
  • If using leftover mashed potatoes, stir cheeses, onions, garlic, salt and pepper into mashed potatoes for the potato cake filling.
  • Combine breadcrumbs and flour in a pie tin or round cake pan. In a separate bowl, combine eggs and milk.
  • Divide the potato mixture into 12 equal portions. Start by evenly dividing it in half, then half again, etc until you have 12 portions. Shape each portion into a patty (like a hamburger patty).
  • Dredge each patty into the breadcrumb mixture, then dip into the milk and egg, then coat again with breadcrumbs.
  • Place the breaded patties on a cookie sheet. Cover and chill for one hour.
  • Heat 1 cup of vegetable oil in a large skillet. Pan fry the cakes on medium heat for 2 to 3 minutes on each side or until browned. Drain on paper towels.
  • Serve with Creamy Dipping Sauce, ranch dressing, sour cream, or 1 cup sour cream mixed with 1/2 cup salsa. Garnish with chopped green onion or chives.

Nutrition Facts : Calories 212 kcal, Carbohydrate 29 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 288 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

EASY CHEDDAR CHEESE POTATO BAKE



Easy Cheddar Cheese Potato Bake image

This is a recipe I threw together one day. A great side dish for any occasion. You may wish to add broccoli pieces to this recipe.

Provided by skmccormick

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 4

5 potatoes, peeled and sliced
1 (10.75 ounce) can condensed cheddar cheese soup
1 ¼ cups milk
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Layer the potatoes into the prepared baking dish. Mix together the soup, milk, and melted butter in a bowl until thoroughly combined; pour the mixture over the potatoes.
  • Bake uncovered in the preheated oven on a lower rack until the potatoes are tender, about 1 hour.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 57.5 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 6.5 g, Protein 9.2 g, SaturatedFat 9.5 g, Sodium 676 mg, Sugar 6.9 g

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