Kartoshnik Potato Cake Recipes

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KARTOSHNIK - (POTATO CAKE)



KARTOSHNIK - (Potato Cake) image

The Kartoshnik looks like a cake but is eaten like a potato. Serve with your main meal. This recipe was given to me by my grandmother over 50 years ago. Since then, I have modified the recipe and it is even better than the original.

Provided by William Uncle Bill

Categories     Potato

Time 1h

Yield 9 three inch squares, 9 serving(s)

Number Of Ingredients 11

3 large potatoes, peeled and diced
4 large eggs
1/4 cup whipping cream
3/4 teaspoon salt
3/4 cup grated swiss cheese
3/4 cup grated sharp cheddar cheese
1 small onion, finely chopped
3 teaspoons baking powder
1/2 cup melted butter
1/2 cup sour cream or 1/2 cup yogurt
1/2 cup finely chopped green onion (, scallions)

Steps:

  • In a medium size saucepan, add potatoes, cover with water and bring to boil.
  • Reduce heat and cook until done about 15 minutes.
  • When done, drain and discard water.
  • Mash potatoes and set aside.
  • Preheat oven to 450 F degrees.
  • In a mixing bowl, beat eggs, add whipping cream and salt and whisk until well blended.
  • Add mashed potatoes and whisk until blended.
  • Add both grated cheeses and finely chopped onion and mix well.
  • Add baking powder and stir to incorporate.
  • Prepare a 9 inch square oven-proof casserole dish by spraying with a vegetable oil or rubbing inside with butter.
  • Pour potato mixture into prepared dish and level.
  • Bake in preheated 450 F oven for 35 minutes or until the top has a nice light golden color.
  • Remove from oven and let cool for 5 minutes before cutting.
  • In a small saucepan, melt 1/2 cup butter.
  • Cut Kartoshnik into 3 inch squares.
  • When serving, sprinkle with melted butter, add a dollop of sour cream or yogurt and a sprinkling of chopped green onions.
  • This recipe doubles very well. However, use only 6 eggs and 4 teaspoons of baking powder. Baking time is still the same, 35 minutes at 450 F.

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

KARTOSHNIK WITH CHEESE AND ONIONS



Kartoshnik with Cheese and Onions image

Looks like a cake when baked, but is eaten like a potato. Serve as part of a main course.

Provided by William Anatooskin

Categories     Side Dish     Potato Side Dish Recipes

Yield 11

Number Of Ingredients 11

3 large potatoes, peeled and quartered
5 eggs
¼ cup heavy whipping cream
¾ teaspoon salt
¾ cup shredded sharp Cheddar cheese
¾ cup shredded Swiss cheese
½ onion, chopped
3 teaspoons baking powder
½ cup butter, melted
½ cup sour cream
½ cup chopped green onions

Steps:

  • In a medium pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside.
  • Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
  • In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
  • Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
  • In a small pot, melt butter or margarine.
  • Cut Kartoshnik into 3x3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.

Nutrition Facts : Calories 295 calories, Carbohydrate 20 g, Cholesterol 135.4 mg, Fat 20.1 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 11.9 g, Sodium 469.9 mg, Sugar 1.5 g

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

2 sticks (16 tablespoons) unsalted butter
6 large Idaho baker potatoes, peeled
Kosher salt and freshly ground black pepper
1 bunch fresh thyme
Creme fraiche or sour cream and salmon roe, optional, for serving

Steps:

  • Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
  • Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
  • Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
  • Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
  • Preheat the oven to 350 degrees F.
  • Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
  • Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
  • Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
  • Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.

CONTEST-WINNING CHOCOLATE POTATO CAKE



Contest-Winning Chocolate Potato Cake image

I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 cup cold mashed potatoes (without added milk and butter)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 cup whole milk
1 cup chopped walnuts or pecans
CARAMEL ICING:
1/2 cup butter, cubed
1 cup packed brown sugar
1/4 cup evaporated milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.

Nutrition Facts : Calories 671 calories, Fat 31g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 374mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 2g fiber), Protein 8g protein.

KARTOSHNIK WITH CHEESE AND ONIONS



Kartoshnik With Cheese and Onions image

Make and share this Kartoshnik With Cheese and Onions recipe from Food.com.

Provided by seattlelove

Categories     Russian

Time 35m

Yield 11 serving(s)

Number Of Ingredients 11

3 large potatoes, peeled and quartered
5 eggs
1/4 cup heavy whipping cream
3/4 teaspoon salt
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded swiss cheese
1/2 onion, chopped
3 teaspoons baking powder
1/2 cup butter, melted
1/2 cup sour cream
1/2 cup chopped green onion

Steps:

  • In a medium pot, add potatoes, cover with water and boil until cooked.
  • When done, drain water and discard. Mash potatoes and set aside.
  • Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
  • In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
  • Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
  • In a small pot, melt butter or margarine.
  • Cut Kartoshnik into 3x3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.

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