Saturday, August 27, 2016

Oven Baked Mashed Potato Cakes

We made these for Kathleen's birthday lunch.  We doubled the recipe and had LOTS left over.  They were very good.  We just formed them into 'cakes' since we didn't have a mold.

Oven Baked Mashed Potato Cakes

1 3/4 lbs (800g) potatoes, peeled and rinsed
2 eggs
2 tablespoons onion, finely chopped
Salt and fresh cracked pepper
1 cup pancetta (or ham, bacon, cooked and crumbled…), diced
2 tablespoons butter
1 tablespoon milk
2 tablespoons chives, chopped
4 tablespoons breadcrumbs or Panko

1.Cook potatoes in plenty of salted water until cooked through. Meanwhile gently fry onion until translucent and set aside.

2. In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives. Season with salt and pepper to taste. Adjust the texture with a bit of milk if necessary.

3. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.

4. On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process.

5. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden and serve warm.

Notes: You can add grated parmesan cheese on top of the potato cakes.

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