Wicklewoods Potato And Onion Cake Recipes

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POTATO-ONION CAKES



Potato-Onion Cakes image

Categories     Beef     Onion     Pepper     Potato     Broil     Fry     Fall     Bon Appétit

Yield Makes about 14

Number Of Ingredients 5

3 pounds white potatoes (about 6 large)
12 green onions (white and green parts), chopped
2 eggs
2 teaspoons ground cumin
3 tablespoons (about) olive oil

Steps:

  • Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes. Drain. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
  • Peel potatoes. Using hand grater, coarsely grate potatoes into large bowl. Gently mix in green onions. Season to taste with salt and pepper. Beat eggs with cumin and gently mix into potato mixture. Form potatoes into 2 1/2-inch-diameter cakes (about 1 inch thick). Cover and refrigerate until ready to cook. (Can be prepared 6 hours ahead.)
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.

POTATO CAKE WITH ONION



Potato Cake with Onion image

Categories     Onion     Potato     Side     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 pounds large yellow-fleshed potatoes such as Yukon Gold
1 medium onion
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
2 tablespoons vegetable oil
Special Equipment
an adjustable-blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Prick potatoes in several places with a fork.
  • Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 1/2 hours. Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
  • Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holes of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt, and pepper with a fork.
  • Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula. Reduce heat to moderate and cook Rösti until underside is golden brown, about 5 minutes.
  • Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate. Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and heat until foam subsides, then slide Rösti (browned side up) back into skillet with rubber spatula. Cook until underside is golden brown, about 5 minutes. Transfer to a cutting board and cut into 6 wedges.

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