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Post by sss3 on Nov 14, 2015 17:19:35 GMT
How do you make potato cakes? Going to try tonight using shredded cauliflower, egg, minced onion. Just looking for other ideas.
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Post by Bear Foot Farm on Nov 14, 2015 18:48:19 GMT
A little flour will help hold them together, and everything needs Garlic
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Post by themotherhen on Nov 14, 2015 23:58:17 GMT
This is probably too late, but we like shredded cheddar cheese in them.
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Post by gracielagata on Nov 15, 2015 0:48:36 GMT
I so shredded or leftover mashed potato. Then egg, spices, and possibly a bit of potato flakes if needed. And I cheat and use my waffle iron, so I don't have to worry about sticking to my frying pan. I stink at things like that in the frying pan.
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Post by here to stay on Nov 15, 2015 17:01:19 GMT
My favorite is essentually fancied up latkas. The thing is to grate into a bowl of water, then drain and squeeze out the potatoes in a towel as much as you can. Then add an egg, pepper and salt, chopped onion. The thing that makes then easy is to spoon them into little piles and pat down with a fork to fry. The small size means the can get really crispy.
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Post by sss3 on Nov 15, 2015 21:46:24 GMT
Cauliflower was awful. Taste and texture. Stick to potates.
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Post by Deleted on Nov 15, 2015 22:11:13 GMT
Just shredded potatoes, washed in colander, drain or squeeze excess water out, seasoned with sea salt, pepper, some finely diced onion or chives, Italian herbs and an egg mixed in. Tablespoon full at a time, browned in hot bacon grease.
Any time the wood stove will be hot for an hour or more, we put 2-4 potatoes in the oven. Slathered with bacon grease and seasoned with sea salt. I eat the skins with 1/4" of potato left in, add butter, cottage cheese, chili, onions or cheese. OR stuffed and put back in the oven.
Our favorite potatoes are baked then sliced and fried in butter. Turn twice and add a nice size onion and turn 2 more times. Let them brown nice each time before turning. A little ketchup when served. Good with left over sausage, bacon or ham and/or a couple eggs added....James
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Post by Deleted on Nov 16, 2015 13:26:35 GMT
I like slicing them really thin, tossing them in oil and seasoning, then "reassembling" them into little stacks and baking them. They look like little stacks of coins in a pile!
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Post by here to stay on Nov 16, 2015 15:41:55 GMT
I like slicing them really thin, tossing them in oil and seasoning, then "reassembling" them into little stacks and baking them. They look like little stacks of coins in a pile! How many layers in each pile and what temperature and time? Sounds good.
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Post by Deleted on Nov 16, 2015 18:13:08 GMT
I make the little piles about 2" tall and bake it with whatever else is cooking's temperature. About 30-40 minutes, usually, they'll be tender to a fork poke, if I recall correctly...
Really good with: rosemary and sea salt; or chipotle and sea salt; even sage is good!
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Post by here to stay on Nov 16, 2015 19:46:47 GMT
Thanks. I'm going to try that.
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Post by aftermidnite on Dec 15, 2015 15:23:13 GMT
I'm really late to this conversation ..LOL
I am a lazy potato patty maker ..but this is the way I was taught by my much loved Aunts as a child.
We use leftover mashed potatoes ...and add an egg ..usually minced onion and enough flour to make it a thickish batter ..all the other flavors are already in there from the mashed taters (sour cream or M Whip depending on which I am in the mood for ....butter...milk or half & half ..S&P.)
In the last couple of years I have begun to use my really old electric waffle iron and we love the way they come out all crispy and golden brown all over . I have also used daughters panani maker and even my George Foreman Grill to make the patties with outstanding results ..
We also love to freeze the excess to have on hand ...
I haven't used shredded potatoes but after seeing some of the other ideas I am going to try some of them ...and am thinking of using some of my dehydrated potatoes for some new to us potato patty's
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