Simply Potato Cake Bruschetta Sp5 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 CAKE



Potato Cake image

Potato cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle.

Provided by Dave Silsby

Categories     Breakfast and Brunch     Potatoes

Time 35m

Yield 2

Number Of Ingredients 7

2 cups mashed potatoes
1 egg, beaten
½ cup all-purpose flour
salt to taste
1 pinch garlic salt
1 tablespoon butter
1 cup shredded Cheddar cheese

Steps:

  • In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
  • Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.6 g, Cholesterol 171.8 mg, Fat 28.5 g, Fiber 4 g, Protein 24.5 g, SaturatedFat 16.9 g, Sodium 1226.3 mg, Sugar 3.7 g

POTATO CAKES



Potato Cakes image

Make and share this Potato Cakes recipe from Food.com.

Provided by Aussie-In-California

Categories     Potato

Time 2h30m

Yield 8 Potato Cakes

Number Of Ingredients 23

1/3 cup sour cream
1/3 cup diced seeded tomatoes
3 tablespoons minced onions
1/2 tablespoon vinegar
1 1/2 teaspoons chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
5 medium russet potatoes, with skins
1/3 cup shredded cheddar cheese
1/3 cup shredded monterey jack cheese
3 tablespoons shredded parmesan-reggiano cheese
2 green onions, chopped
1 teaspoon chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 cup unseasoned breadcrumbs
1/2 cup all-purpose flour
1 teaspoon dried dill
1 egg, beaten
1 cup milk
oil (about 2-3 cups, for frying)

Steps:

  • Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm. Potato cakes will hold together best when the potatoes are not totally mushy.
  • As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl. Cover and chill till needed.
  • Drain potatoes and mash with skins on in medium bowl. and don't overly mash, just make sure there are small chunks of potato.
  • Add remaining potato cake ingredients and mix well.
  • Combine breadcrumbs with flour and 1 Teaspoon of Dill in large bowl.
  • Combine beaten egg & milk in another large bowl.
  • Measure approx 1/2 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
  • Drop potato mixture into breading mixture, then into egg & milk, and then back into breading mixture. Be sure to cover entire surface with breading. Arrange the potato cakes on a plate, repeat the process with remaining potato mixture.
  • Cover and chill the potato cakes for one hour so they will be sure to stick together when fried.
  • Heat up shortening in skillet over medium-low heat.There should be about 1" of shortening in the pan.
  • Fry the potato cakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
  • Serve with Herbed Ranch Salsa drizzled over top.

POTATO CAKES (MICHAEL SMITH)



Potato Cakes (Michael Smith) image

I saw him make this recipe on his show Chef at Home (Food Network Canada). I use a non stick frying pan for this, so I'm able to fry with minimal fat. In this case I used vegetable oil instead of the bacon fat. Prep time does not include cooling time.

Provided by Lori Mama

Categories     Mashed Potatoes

Time 40m

Yield 4 cakes

Number Of Ingredients 6

1 lb yukon gold potato, quartered
4 slices bacon, chopped
3 green onions, sliced thinly
1/2 cup grated cheddar cheese
1 egg
salt and pepper

Steps:

  • Steam potatoes until tender when pierced with a fork.
  • Fry bacon until crispy, strain off fat and set aside.
  • Smash steamed potatoes and add the bacon, onions, cheese, egg and season with salt and pepper.
  • Let cool.
  • Form potato mixture into four patties.
  • Put reserved bacon fat into a large skillet over medium-high heat.
  • Add a touch more cooking oil if necessary.
  • Fry potato cakes until golden and heated through.

GRUYERE POTATO CAKE #SP5



Gruyere Potato Cake #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Hash brown potatoes baked together with Gruyere Cheese, proscuitto and sour cream.

Provided by dinnerbell6

Categories     Potato

Time 47m

Yield 6 Cups, 4-6 serving(s)

Number Of Ingredients 5

2 (4 ounce) packages of cubed prosciutto
20 ounces Simply Potatoes® Shredded Hash Browns
8 ounces sour cream
1 cup dry pancake mix
8 ounces gruyere cheese, shredded and divided

Steps:

  • Preheat oven to 350 degrees.
  • Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Sauté for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan.
  • Bake for 30 minutes, remove and let cool for 5 minutes. Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan. Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn.
  • Remove from oven, using a large spatula carefully place cake onto a serving platter. Slice in triangles to serve.

Nutrition Facts : Calories 472.2, Fat 31.8, SaturatedFat 17.9, Cholesterol 100.4, Sodium 633.6, Carbohydrate 25.1, Fiber 0.9, Sugar 2.3, Protein 21.4

CHEESY MASHED POTATO CAKES



Cheesy Mashed Potato Cakes image

Potato cakes that are made with leftover mashed potatoes. These lovely Cheesy Mashed Potato Cakes that are soft from the inside, but golden and crispy from the outside!

Provided by Diana

Categories     Appetizer

Time 20m

Number Of Ingredients 8

3 large potatoes
1 egg
½ cup cheddar cheese (shredded)
2 cloves garlic (crushed)
¾ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons green onion (chopped)
2 tablespoons cornstarch

Steps:

  • Boil the potatoes and mash them with a potato masher adding a pinch of salt and a bit of butter. Chill in the fridge until no longer warm.
  • Add one egg, shredded cheddar cheese, chopped herbs like scallions, one clove of garlic (crushed).
  • Mix all ingredients together and then divide into mixture into 100 gm portions each.
  • Roll each portion into a ball then flatten it into a cake of about a 1.5-inch-thick.
  • Lightly dredge each cake in cornstarch and fry in vegetable oil until golden brown and crispy on both sides.
  • Transfer the cakes to a towel-lined plate and serve hot.

Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 67 mg, Fiber 4 g, ServingSize 1 serving

POTATO STREUSEL CAKE



Potato Streusel Cake image

Another family recipe I grew up on. The potato keeps it moist. Freezes well. (Australian measurements)

Provided by auntchelle

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 14

3/4 cup mashed potatoes
3/4 cup sugar
60 g butter
1 dash lemon essence
1 egg
1 pinch nutmeg
3/4 cup milk
2 cups self raising flour
1/2 cup sultana
3/4 cup sugar
3/4 cup plain flour
1 pinch nutmeg
1 pinch cinnamon
2 ounces soft butter

Steps:

  • Preheat oven to 190 deg Celsius then grease and paper line a swiss-roll tin.
  • Mix first 6 ingredients.
  • Add milk then fold in flour and sultanas.
  • Spread into tin so it is about 3/4 inch thick. Top with streusel.
  • Bake for 25-30 minutes.
  • Streusel: Mix all dry ingredients then blend, with fingers, enough butter to form crumbs and small lumps.

Nutrition Facts : Calories 159.1, Fat 4.6, SaturatedFat 2.8, Cholesterol 20.4, Sodium 55.1, Carbohydrate 27.7, Fiber 0.6, Sugar 14.7, Protein 2.3

POTATO CAKES WITH PANCETTA AND MELTED CHEESE



Potato Cakes With Pancetta and Melted Cheese image

This recipe comes from a Nigel Slater book. It makes enough for 3 as a light lunch. Use thinly sliced pancetta and leftover cold boiled potatoes. You don't have to use gruyere cheese you can use any easy melting cheese you fancy.

Provided by Jan-Luvs2Cook

Categories     Lunch/Snacks

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

100 g pancetta
850 g boiled potatoes
25 g butter
1 tablespoon olive oil
100 g gruyere cheese
salt
pepper

Steps:

  • Use thinly sliced pancetta or you could use streaky bacon I suppose - I'm sure it would be just as nice.
  • Slice the cheese into thinnish slices.
  • Grate the cold potatoes using the coarse side of the grater.
  • Using a large non stick frying pan (Large - so you can use it to fry the potato cakes afterwards).
  • Fry the slices of pancetta until the fat turns golden. Then remove and set to one side.
  • Season the potatoes with salt and pepper.
  • Shape with your hands into flat patties - you should have enough to make about six.
  • Melt the butter with the olive oil in the pan. When the butter starts to fizz, using a slotted metal slice, slide three of the potato cakes inches Be careful as you do that they don't spit.
  • Cook over a moderate heat until they are golden underneath.
  • Now carefully, so they don't break, turn them over. If they do break don't fuss just shape them best you can and carry on - they'll taste just as good.
  • Cook until both sides are golden.
  • Take them out and keep warm while you repeat with the remaining cakes.
  • Return the cooked cakes to the pan.
  • Divide the cooked pancetta between the cakes and lay the cheese on top.
  • Cover the pan with a lid and continue to cook for a couple of minutes, until the cheese has melted.
  • Serve immediately.

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