Prep 10 mins
Cook 12 mins
From Good Food Magazine, March 1986. This is really not a cake, but more like a frittata or a quiche. This can be cut in wedges and alternated with wedges of Spinach Pie on 2 serving plates.
- 2 lbs potatoes, pared
- 1 medium onion
- 1⁄2 cup rolled oats
- 4 large eggs, lightly beaten
- 1 teaspoon salt
- 1⁄4 teaspoon caraway seed
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon vegetable oil
- Grate potatoes and onion using shredding disk of food processor or hand-held grater. Squeeze out excess liquid.
- Combine potatoes, onion, and remaining ingredients except oil in medium mixing bowl.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Spread potato mixture evenly in skillet. Reduce heat to medium; cook covered until top is nearly set and bottom lightly browned, 6-8 minutes. Invert cake onto platter and slide back into skillet. Cook until bottom is golden brown, about 4 minutes. Cut into 8 wedges. Transfer to serving plate and serve hot.
I really liked this recipe. I am not quite sure of what it reminded me of, but it was quick, easy, and good. I did pare down the recipe for 2 servings, so I didn't need to do the sliding plate trick. The ratio of potato/egg/oatmeal/onion was perfect as written.
I'm not going to rate this because I made a lot of changes. #1: I thought 2 lbs of potatoes was waaayy to much, so I used 3/4 lb. #2: I realized a bit too late that I didn't have any caraway seed. So I used cumin. HAHA. #3: I totally forgot the onion, so of course it was a bit bland. I'm not blaming the recipe, but I didn't like it. The potato and oats just tasted kinda raw, and there wasn't enough egg to hold it together. I'd really like to try to make this recipe again, but fix it up a bit. It definitely has potential! :D