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These cakes are crispy on the outside, creamy on the inside and baked, not fried. The crushed potato chip and cracker crumb crust makes them very special but they are easy to make. From Elizabeth Terry's, "Savannah Seasons" cookbook.
- 6 idaho potatoes, peeled and cut into 1/2 inch dice (6 cups)
- 1 tablespoon garlic, minced
- 1⁄2 cup onion, minced
- 2 tablespoons butter plus 4 tablespoons butter, melted
- 1 large egg
- 2 tablespoons fresh chives, minced
- 1 teaspoon hot chili sauce
- 1 teaspoon salt
- 1⁄3 cup half-and-half
- 2 cups potato chips, crushed (6 oz.)
- 1⁄2 cup cracker crumb, crushed
- Bring a pot of salted water to a boil. Add the diced potatoes, lower the heat to medium and cook until the potatoes are very soft, about 10 minutes.
- While the potatoes are cooking, briefly saute' the garlic and onion in the 2 tablespoons of butter.
- Put the galic and onion, the egg, chives, chili sauce, salt and half and half in a mixing bowl.
- When the potatoes are soft, drain quickly and briefly in a colander and add the warm potatoes immediately into the mixing bowl.
- Mix all these ingedients together. The potatoes will remain a bit lumpy.
- Set aside to cool for 15 minutes.
- Preheat the oven to 400 degrees F.
- When the potato mixture is cool, form it into 12 loose cakes.
- Combine the crushed potato chips and crackers and gently toss each cake in the crumbs. Refrigerate the cakes.
- Just before serving, put the cakes on a buttered baking sheet, drizzle with the melted butter and bake for 8 minutes to reheat and crisp the outside.