CRISPY POTATO CAKE
When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
- Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
- Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.
GRATED POTATO SALAD
Mom's creamy combination of chopped hard-cooked eggs and grated potatoes is both smooth and chunky. The dressing coats the salad nicely. -Brenda Beachy Belvidere, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine potatoes, eggs and celery. In a small bowl, whisk the mayonnaise, sugar, milk, vinegar, salt and mustard. Pour over potato mixture; stir until combined. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 351 calories, Fat 21g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 180mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
SHREDDED POTATO CASSEROLE
This potato dish is perfect with prime rib and many other entrees. Make it ahead and have it ready to pop into the oven for the party. The topping of cornflake crumbs and Parmesan cheese adds crunch. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.
Nutrition Facts : Calories 387 calories, Fat 23g fat (15g saturated fat), Cholesterol 71mg cholesterol, Sodium 631mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
GRATED POTATO DUMPLINGS
This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter.
Provided by Maureen
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Heat a large pot of water to boiling.
- Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
- Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
- Drain in colander. Rinse with hot water. Serve with gravy or melted butter.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 88.3 g, Fat 0.6 g, Fiber 9 g, Protein 10.7 g, SaturatedFat 0.1 g, Sodium 604.1 mg, Sugar 3 g
GRATED POTATO PANCAKES
It is important to wring all excess moisture from potatoes to ensure a crisp pancake. If you are uncomfortable flipping the pancake, you may invert it onto a plate, and slide it back into the pan after adding the remaining oil.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
- Heat a 10-inch nonstick skillet over medium-high heat, and add 1 teaspoon canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes. Flip pancake, and add remaining teaspoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.
- Transfer to a cutting board; cut into wedges. Serve immediately.
POTATOES AU GRATIN
The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
Provided by Mark Bittman
Categories dinner, casseroles, vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
- Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
GRATED POTATO CAKE
Provided by Moira Hodgson
Categories side dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Peel and coarsely grate the potatoes and the cheese (this can be done in a food processor).
- Mix the potatoes and cheese with the cream and eggs and season to taste with salt and pepper.
- Using the walnut oil, grease a shallow baking dish large enough to spread the potato mixture about 1 1/2 to 2 inches deep. Chop the butter in small pieces and sprinkle on top.
- Bake for 35 to 45 minutes, or until browned and bubbling.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 521 milligrams, Sugar 2 grams, TransFat 0 grams
GRATED POTATOES
Make and share this Grated Potatoes recipe from Food.com.
Provided by Weaverbird
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan and deep fry the grated potatoes till golden brown.
- Keep the fried potatoes on the paper towel so that the oil gets absorbed.
- In another pan add 1 tsp oil and fry the onions till golden brown.
- Add the chopped tomatoes and fry for 1 minute.
- Add chilli powder, jeera powder, garam masala salt and Chat masala and mix well.
- Take the pan off the heat and add the fried potatoes.
- Sprinkle the coriander leaves and serve hot.
- Can be served with Chapatis and rice.
Nutrition Facts : Calories 201.2, Fat 0.5, SaturatedFat 0.1, Sodium 24.5, Carbohydrate 45.6, Fiber 6.4, Sugar 5.7, Protein 5.5
FRIED PANCAKE OF GRATED POTATOES (POMMES PAILLASSON)
Categories Food Processor Potato Side Fry Vegetarian Quick & Easy Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Peel potatoes and grate in a food processor fitted with coarse-shredding disk. Working in small batches, wrap potatoes in a kitchen towel, then twist and squeeze to remove as much liquid as possible. Transfer to a bowl.
- Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. While butter heats, toss potatoes with salt and pepper. Reduce heat to moderate, then immediately spread potatoes in skillet, pressing top down once with a spatula. Cook potato cake until golden brown on underside, about 12 minutes. Slide cake onto a large plate. Heat remaining 2 tablespoons butter in skillet over moderate heat until foam subsides. Invert cake onto another plate (golden side up), then slide cake back into skillet. Cook cake until underside is golden brown, about 12 minutes.
- Slide cake onto a cutting board and cut into 6 wedges.
GRATED POTATO PANCAKES
Make and share this Grated Potato Pancakes recipe from Food.com.
Provided by LMillerRN
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
- Heat a 10-inch nonstick skillet over medium-high heat, and add t canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5-7 minutes.
- Flip pancake, and add remaining t of oil, drizzling around the edge of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5-7 minutes more.
- Transfer to a cutting board; cut into wedges. Serve immediately.
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