Potato Cakes With Fried Eggs And Turkey Red Pepper Hash Recipes

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POTATO CAKES AND EGGS



Potato Cakes and Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

1 pound baking potatoes, diced (2 potatoes, skin on)
2 tablespoons milk
1 cup fresh bread crumbs
5 large eggs
Kosher salt
Freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil
8 ounces spinach (6 packed cups)
1 large onion, thinly sliced (2 1/4 cups)
2 cloves garlic, minced
4 sprigs fresh thyme
2 large tomatoes diced
1/3 cup chopped olives, about 20, (picholines or kalamatas or a mix)
2 tablespoons unsalted butter

Steps:

  • Put potatoes in salted water and boil until tender, 12 to 15 minutes. Drain and smash with the milk. Mix in the bread crumbs and 1 of the eggs and season with salt and pepper, to taste. Pack into 4 (3-inch) patties.
  • Preheat oven to 300 degrees F.
  • In a nonstick pan, heat 2 tablespoons of the olive oil over high heat until the oil shimmers. Sear the potato cakes until crispy and browned, 3 to 5 minutes per side. Transfer to a sheet pan to keep warm in a low oven.
  • Add the spinach to the pan, and cook, season with salt and pepper, and toss until just wilted, 1 to 2 minutes. Transfer to a bowl. In the same pan, add the remaining 2 tablespoons of oil and cook the onions, garlic and thyme until soft and slightly brown, 10 minutes. Add the tomatoes and olives and cook until warmed. Transfer to a bowl and cover with foil to keep warm.
  • Melt the butter in the same pan, and fry the eggs, sunny-side up or as desired, about 4 minutes. Season with salt and pepper. While the eggs fry, divide the potato cakes among 4 plates. Top with the wilted spinach. Top each cake with a fried egg, and spoon warm tomato sauce over and around the egg.

FRIED MASHED POTATO CAKES



Fried Mashed Potato Cakes image

Fried mashed potato patties. Yummy!

Provided by Vinniemama

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 5

1 cup leftover mashed potatoes, cooled
1 egg
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, egg, flour, and salt together in a bowl.
  • Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g

POTATO AND BACON HASH WITH FRIED EGGS



Potato and Bacon Hash with Fried Eggs image

Ready in 40 minutes, our hearty potato and bacon hash with fried eggs is ideal for when you imbibed just a little too much the night before or when you need some added fuel for the day ahead.

Provided by By Bree Hester

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 11

4 slices thick-cut bacon, cut in 1-inch pieces
4 baking potatoes, peeled, finely chopped
1 cup chopped onions (2 medium)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon olive oil
4 eggs

Steps:

  • In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
  • To drippings in skillet, add potatoes, onions and bell peppers; cook about 20 minutes, stirring occasionally, until potatoes are tender and onions and peppers have browned.
  • Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
  • To fry eggs, heat 10-inch skillet or sauté pan over medium heat. Add oil to skillet. Crack eggs into skillet; cover with lid or plate. Cook 3 to 4 minutes or until egg yolks are firm. Add fried eggs to top of hash.

Nutrition Facts : ServingSize 1 Serving

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

HASHED BROWN POTATO CAKES WITH FRIED EGGS



Hashed Brown Potato Cakes with Fried Eggs image

Can be prepared in 45 minute or less.

Yield Serves 2

Number Of Ingredients 7

2 boiling potatoes (about 1 pound)
1/4 cup minced cooked ham
2 tablespoons vegetable oil
1/4 cup minced onion
1/3 cup minced green bell pepper
1 tablespoon drained minced bottled pimiento
2 large eggs

Steps:

  • In a saucepan of boiling salted water cook the potatoes, peeled, for 10 minutes, drain them, and let them cool until they can be handled. Grate the potatoes coarse into a bowl. While the potatoes are cooking, in a large skillet sauté the ham in 1 tablespoon of the oil over the moderately high heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. To the skillet add the onion, the bell pepper, the pimiento, and salt and pepper to taste, cook the mixture over moderate heat, stirring, until the vegetables are softened, and add it to the potatoes with the ham. Season the mixture with salt and pepper and combine it well. To the skillet add the remaining 1 tablespoon oil and heat it over moderately high heat until it is hot but not smoking. Form the potato mixture into 2 cakes, fry the cakes in the oil for 4 minutes on each side, and make an indentation in each cake. Break 1 of the eggs into each indentation, season the eggs with salt and pepper, and cook them covered, for 6 minutes, or until they are cooked through and the potato cakes are crisp and golden.

FRIED POTATO CAKES



Fried Potato Cakes image

These are the best! Crispy on the outside, creamy potatoes on the inside. A great addition to any meal.

Provided by MizzNezz

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 -4 large potatoes, peeled and diced
4 teaspoons butter
1/4 cup sour cream
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons chopped onions
1 cup flour
1/4 cup bacon grease or 1/4 cup oil

Steps:

  • Boil potatoes in water to cover for 10 minutes.
  • Drain and mash with butter and sour cream.
  • Add next 4 ingredients.
  • Make patties and dust with the flour.
  • Fry in hot bacon grease until crusty and brown on both sides.

Nutrition Facts : Calories 508.7, Fat 20.2, SaturatedFat 9.4, Cholesterol 28.6, Sodium 652.9, Carbohydrate 73.2, Fiber 7, Sugar 2.4, Protein 9.4

SHREDDED POTATO CAKES



Shredded Potato Cakes image

Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons whole milk
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
Vegetable oil

Steps:

  • Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

Nutrition Facts : Calories 199 calories, Fat 10g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 638mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH



POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH image

Categories     turkey     Breakfast     Thanksgiving

Yield 4 servings

Number Of Ingredients 14

1 cup leftover mashed potatoes, at room temperature
1 large egg, plus 4 for frying
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon finely chopped sage
Coarse salt and freshly ground black pepper, to taste
5 teaspoons extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, finely chopped
1 small red bell pepper, stemmed, seeded, and chopped
8 ounces diced leftover turkey meat, about 2 cups
1/2 cup leftover turkey gravy
1/4 cup leftover cooked corn kernels
1 teaspoon chopped fresh parsley

Steps:

  • Preheat the oven to 200degrees F. In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter. Heat 1 tablespoon of oil in a small skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat. Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them

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