Potato Cake With Chili Eggs Recipes

SICILIAN POTATO-AND-EGG CAKE

Steps:

• Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until very tender, 10 to 13 minutes. Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess.
• Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash. Gradually mash in the beaten eggs. Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border. Top with the remaining potato mixture and smooth evenly. Sprinkle with the remaining 1 tablespoon breadcrumbs. Dot with the remaining 1 tablespoon butter.
• Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes. Run a knife around the edge to loosen, then unmold. Let rest 5 minutes before slicing. Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper. Serve with the potato cake.

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.

CHILI-CILANTRO POTATO CAKES

Steps:

• Break egg into a bowl, and whisk in chilies, garlic and ginger. Add juice and zest of lime, and mix well.
• In a large bowl, combine sweet potatoes, white potatoes, scallions and cilantro. Mix well with a fork. Add egg mixture, and stir until evenly blended.
• Line a baking sheet with plastic wrap. Using a 1/3-cup measure, scoop up some of the mixture. With wet hands, shape into a flat cake or patty, then place on plastic. Make 12 cakes. Refrigerate until well chilled, at least 1/2 hour, to help them keep their shape when frying.
• Place a large nonstick skillet over medium-high heat, and add oil. When oil is hot, add potato cakes. Fry, turning once, until crisp and golden brown on both sides, about 3 to 5 minutes a side. Serve hot.

GREEN CHILE, EGG AND POTATO BAKE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.
• In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining 1/2 cup cheese.
• Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.