HOME
Jerry's Recipes

Easy

Premier Potato Cakes

I once called these "Irish Luck Potato Cakes," but I've changed the recipe so much that it needed a more descriptive name. Like my original version, these are something like the familiar latkes. You'll need a medium-size bowl for mixing the ingredients, a large non-stick skillet for frying, and a grater for the potatoes, onions and cheese.

TipPotatoes. Medium-starch potatoes such as russets are best. After peeling and grating, squeeze out excess water before adding to the mixture (either with your hands or by putting the grated potatoes in a clean towel and wringing out the water). Because peeled potatoes discolor quickly, deal with the potatoes as a last step.

TipOptions. The options are just that—options. You'll get quite satisfactory results without them, but their addition will give you truly premier potato cakes.


Prefer fish over ham? Substitute an ounce or two of smoked salmon (sliced or crumbled with a fork).

Prep time about 15 minutes. Makes about six 3" cakes.

SHOPPING LIST:
  • Potatoes
  • Parsley or chives or dill
  • Optional: dry bread crumbs
  • Optional: corn meal
  • Optional: nutmeg
  • Canadian bacon or precooked ham
  • Eggs
  • Cheddar cheese
  • Onion

Mix the ingredients

Combine thoroughly in medium bowl with wooden mixing spoon or hands
  • 1 to 3 slices Canadian bacon or precooked ham, sliced matchstick-size (smoked ham is ideal)
  • 2 large eggs
  • 2 tablespoons olive or canola oil
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1 tablespoon flour
  • 2 tablespoons cheddar cheese, grated
  • 1-2 tablespoons onion, grated or finely diced
  • 2 medium raw potatoes, peeled and grated
  • Options:
    • 1 tablespoon dry bread crumbs
    • 1 tablespoon coarse corn meal
    • pinch of nutmeg, grated
  • 1 tablespoon parsley or chives or dill leaves, chopped


       Fry the cakes:

Wet hands, then divide mixture into six portions. Put each portion in non-stick skillet over medium heat, squeeze portions down to about 1/2" cake and fry on each side until golden brown.
Sprinkle fried cakes with chopped parsley, chives, or dill.

rainbow

© 2002-2012  All rights reserved.
www.cybershingle.com/recipes/