Italian Potato Cakes Recipes

GATTO DI PATATE (ITALIAN POTATO CAKE)

Steps:

• Preheat oven to 350°F.
• Meanwhile, in a medium skillet heat 1 tablespoon of the butter over medium heat. Add onion and garlic; cook until tender. Set aside. Use another 1 tablespoon of the butter to generously coat the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides with 1/4 cup of the bread crumbs; set aside.
• Using a potato masher or ricer, mash the hot potatoes in the saucepan until smooth. Stir in eggs, salt, pepper, and nutmeg. Stir in onion mixture, Parmigiano-Reggiano cheese, and salami.
• Spread half of the potato mixture into the prepared baking dish. Sprinkle evenly with provolone cheese. Top with the remaining potato mixture, spreading evenly to cover the cheese. Melt the remaining 2 tablespoons butter; toss with the remaining 1/2 cup bread crumbs. Sprinkle over potato mixture.
• Bake for 25 to 30 minutes or until potato mixture is heated through and bread crumbs are golden brown. Cut into squares. Serve warm.

ITALIAN POTATO CAKE

Steps:

• Move oven rack to middle position and preheat the oven to 350 degrees.
• Butter a 9-inch springform pan and sprinkle with 1/4 cup bread crumbs.
• Shake the pan to evenly spread out the crumbs.
• Put the potatoes in a large pot and add cold water to cover by 1 inch.
• Bring to a boil over high heat then lower heat to a simmer.
• Cook until tender, around 15 minutes.
• Drain the potatoes and return to the pot.
• Mash them with 4 tablespoons butter until smooth.
• Add the cream, salt and pepper and stir until well mixed.
• Let it cool for 5 minutes then stir in the eggs one at a time.
• Spoon half the potatoes into the prepared springform pan.
• Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese.
• Cover with the rest of the potatoes.
• Melt the remaining 1 tablespoon of butter and mix with the rest of the bread crumbs (1 tablespoon).
• Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes.
• Bake for 35-45 minutes, or until the casserole is very hot and puffede and the top is golden brown.
• Remove from oven and run a paring knife around the casserole to loosen from the sides and let it stand for 10 minutes before removing the sides of the pan.
• Serve hot.

ITALIAN POTATO CAKES

Steps:

• Preheat the oven to 415º F.
• Slice the onion, break it into rings, and, in a strainer, rinse the rings under cold water.
• Melt the butter in a small saucepan, add the garlic, and set aside.
• Place a layer of potato on the bottom of an 8" springform pan, followed by layers of onion, butter, mozzarella, and Parmesan.
• Grind some black pepper and a little sea salt.
• Repeat the layers until you have used up all the ingredients, keeping a bit of butter to drizzle on the top.
• Finish with potato and then drizzle on a little butter.
• Spoon the milk over the top.
• Place the springform pan on a baking sheet with a lip or flat pizza pan with a lip.
• Bake for 1 hour, or until the top is golden brown and the potatoes are tender.
• Check in 45 minutes; if the top is getting too brown, cover with foil.
• Cool for 10 minutes before serving.
• Unclip the sides of the pan and remove, and transfer to a plate for serving.

IRISH POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

IRISH POTATO CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the potatoes and milk. Stir in nuts and raisins.
• Pour into a 10 inch Bundt pan. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the cake comes out clean.

OLD FASHIONED POTATO CAKES

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.

POTATO CAKES

Steps:

• Peel the potatoes and grate them, using the large opening of a 4-sided hand grater.
• Empty the grated potatoes into a bowl and add the egg, onion, flour, baking powder, nutmeg, salt and pepper. Blend well.
• Heat the oil over medium heat in a large nonstick skillet and with an ice cream scoop or large spoon, drop the mixture into the pan to form 8 patties of equal size. Cook until golden on one side. Turn and cook on the other side until golden brown.

SICILIAN POTATO CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Boil the potatoes whole, in their skins, in gently simmering water until tender - about 30-40 mins depending on size. Meanwhile, fry the pancetta cubes until golden.
• Drain the potatoes and set aside. Put the milk and most of the butter in the potato pan to warm. Peel the potatoes, cut into big chunks, then tip back into the pan with the milk. Mash them (as long as you've used a floury potato you will get a light and fluffy mash by using an electric hand whisk, or a masher). Mix in the pancetta, eggs, garlic and all of the other ingredients except the breadcrumbs and thyme.
• Use the remaining butter to butter the bottom and sides of a 23cm springform tin. Coat the inside of the tin with about ¾ of the breadcrumbs and fill with the potato mixture. Smooth down the surface and sprinkle with the remaining breadcrumbs, pressing them gently into the potato.
• Bake for about 1hr 10 mins until the potato cake is set, with a slight wobble in the middle. Let it rest for 5 mins then loosen from the sides with a knife before releasing the tin. Slide onto a plate and sprinkle with the thyme leaves. Serve hot or warm. Can be prepared up to the end of step 3 the night before and kept covered in the fridge.

ITALIAN ROASTED POTATOES

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

ITALIAN NEW POTATO BAKE

Steps:

• Mix oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly.
• Place in 15x10x1-inch baking pan.
• Bake at 400°F for 45 minutes, stirring after 20 minutes.

ITALIAN POTATO PANCAKE

Steps:

• Rinse grated potato in cold water; drain thoroughly. In a bowl, combine potato, onion, flour, egg, basil, oregano, salt and pepper. In a skillet, heat oil; add potato mixture. Cover and cook over medium-low heat for 5-7 minutes or until golden brown. Turn; sprinkle with cheese. Cover and cook over low heat 5 minutes longer.