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Monday, May 4, 2015

Oven Baked Mashed Potato Cakes

These potatoes were the hit at dinner tonight!  I didn't have a ring mold so I just kind of plopped them on the baking sheet and they turned out fine.  We all enjoyed them although for some reason my oldest thought it was chicken so when he took a bite he was slightly surprised...

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…), diced
2 tablespoons butter
1 tablespoon milk
2 tablespoons chives, chopped
4 tablespoons breadcrumbs

Cook potatoes in plenty of salted water until cooked through.
Meanwhile gently fry onion until translucent and set aside.
In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives.
Season with salt and pepper to taste.  (I used 1 tb house seasoning)
Adjust the texture with a bit of milk if necessary.
Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
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.
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.

Raegan Mirick's photo.

I can't remember where I found the original recipe for these or I would give a link back.  :-(

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