Monday, February 4, 2013

Potato "Cake"

So...um...I like potatoes.

As I'm sure you've noticed, I'm consistently finding new ways/variations on potatoes. Michael has said my blog is pretty much just endless sorts of cookies, chicken, and potatoes.

I don't think that's entirely true.

But, I'll admit there's a lot of em. I'm a consistent gal. This potato recipe is cool, because it's sort of like a potato cake. It's crispy, and the onions give it a really tasty flavor, and you could totally eat this for breakfast, as a side, or as an appetizer! Versatility! I like how the cake-like structure makes this seem sort of fancier, so if you're hosting an elegant brunch or some such thing, this is a prettier alternative to, say, hash browns.

So, bring these out for your fancy shmancy parties, or maybe just for you on a lazy night in. 
Like I said-versatility. 

Potato "Cake"

Slightly adapted from Home Cooking Adventures

Makes 4 servings
(241 calories per serving)
Ingredients:
  • 650g potatoes (approx. 3-6 potatoes, depending on size)
  • 4 tbsp. olive oil or canola oil
  • salt and pepper
  • Optional: half a yellow onion, or 1 red onion.
Preparation:
  • Wash potatoes and-leaving skin on-put in a pot, cover with water, and bring to a boil. Add a pinch of salt to the water and cook until tender, about 10 minutes. Then, remove from water and cool.
  • Once potatoes have cooled, peel and grate with the big holes on a grater.
  • Heat oil in a large pan over medium heat. Saute onions for 3 minutes, until soft.
  • Add grated potatoes to the onions and stir. Season with salt and pepper. 
  • Press down with a spatula and cook for 5 minutes until browned.
  • Invert the potatoes onto a large plate, then slide it back onto the pan and cook the other side. Cook for 5-10 minutes, until both sides are golden brown and crisp.
  • Cut "cake" into slices.
Mmmm crispy potatoes are heavenly.
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