Norms Potato Cakes Recipes

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CRISPY POTATO CAKE



Crispy Potato Cake image

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

2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 large russet potatoes, peeled and grated
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley

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.

IRISH POTATO CAKES



Irish Potato Cakes image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

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.

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

OVEN-BAKED POTATO PANCAKES



Oven-Baked Potato Pancakes image

This baked potato cakes are every bit as flavorful as their all-fried counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 16

4 medium Yukon gold potatoes
1 teaspoon olive oil
2 cloves garlic, minced
1/2 small onion, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice
1 celery stalk, peeled to remove strings, cut into 1/4-inch dice
2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
1/4 cup skim milk
2 tablespoons roughly chopped fresh thyme, plus sprigs for garnish
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 large egg whites
3/4 cup plain bread crumbs, toasted
2 tablespoons vegetable oil
Sweet Red-Pepper Sauce

Steps:

  • Place potatoes in small stockpot, cover with water, and bring to a boil. Reduce heat to medium high; gently boil until tender, 40 to 45 minutes. Drain in a colander. Using a towel to hold potatoes, peel while still hot. Pass potatoes through a potato ricer or a food mill into a large bowl.
  • Heat oven to 450 degrees. Meanwhile, heat olive oil in skillet over medium-low heat. Add garlic, onions, red peppers, and celery; saute until vegetables are translucent, about 5 minutes. Add stock; saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt, and black and cayenne peppers. Form 1/3 cup mixture into 3-inch round cake; transfer to platter. Repeat, making cakes with remaining mixture.
  • In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet.
  • Pour 1 tablespoon canola oil in a medium nonstick skillet; place over medium-high heat. Add half the cakes; cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches.
  • Place cakes in oven; cook until deeply golden, about 20 minutes. Serve with Sweet Red-Pepper Sauce.

Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 257 g

NORM'S POTATO CAKES



Norm's Potato Cakes image

Potato cakes were my dad's specialty. He often cooked them for lunch on Saturdays. I still use his recipe. To make this dish extra special, top the cooked potato cakes with a spoonful of your favorite mayonnaise (we prefer the nutty flavor of soy mayonnaise), sour cream, or ranch dressing. A sprinkling of chopped chives or finely sliced green onions or a generous shake of paprika gives a nice finishing touch. Accompanied by a crisp green salad, this makes a perfect light supper or lunch dish.

Provided by Kookaburra

Categories     Breakfast

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

3 -4 potatoes
1 onion
1 egg, lightly beaten
1 tablespoon plain flour (all purpose)
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon dried herbs (optional)
1 pinch nutmeg (optional) or 1 pinch cayenne pepper (optional)
1/2 cup grated cheese (optional)
1 (125 g) can sweet corn, drained (optional)

Steps:

  • Peel and grate the potatoes and the onion into a small mixing bowl.
  • (I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour.
  • If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk.
  • Season well with pepper and salt and any other optional ingredients.
  • Melt oil and butter together in a medium frypan and heat until sizzling.
  • You can now add the batter in one of two ways: Dad's Method- Add spoonfuls of batter to the pan to form circles about 8-10cm (4 inches) in diameter.
  • Cook for about 5 minutes on each side or until golden brown.
  • Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature.
  • My Method- Tip all of the batter into the frypan and flatten it out with the back of a spoon so that it fills the whole pan evenly.
  • Cook on one side for about 5 minutes then invert a dinner plate over the top of the pan and tip the potato cake onto the plate.
  • Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes.
  • When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges.
  • Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.

POTATO GRIDDLE CAKES



Potato Griddle Cakes image

Another childhood favorite. Mom would serve these for dinner along with lingonberry preserves. Prep time includes 2 hours to rest the batter.

Provided by IngridH

Categories     Breakfast

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs potatoes (russets work well here)
1 egg
1 1/4 cups flour
2 cups milk
1 teaspoon sugar
1 teaspoon salt
1 dash white pepper
butter or oil (for frying)

Steps:

  • Beat the egg and a little of the milk, then add the flour, sugar and remaining milk a little at a time while beating.
  • Allow to stand for 2 hours.
  • Peel and grate potatoes, then add to the batter and mix thoroughly.
  • Season with salt and pepper.
  • Heat a skillet over medium high heat.
  • Melt a little butter in the pan, just enough to coat the pan.
  • Add a thin layer of batter.
  • Cook on each side until golden brown, and place on a warmed serving platter.
  • Continue with remaining batter.
  • Serve immediately with bacon and lingonberries.

Nutrition Facts : Calories 248.9, Fat 4.1, SaturatedFat 2.2, Cholesterol 42.4, Sodium 446.6, Carbohydrate 44.3, Fiber 3.2, Sugar 1.7, Protein 8.7

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