Fried Potato Cake

Recipe by breezermom
READY IN: 1hr 15mins


  • 3
    medium potatoes (1 lb)
  • 14
    cup onion, finely chopped
  • 2
    garlic cloves, minced
  • 12
    teaspoon salt
  • 18
    teaspoon pepper
  • 2
    tablespoons butter
  • 12
    cup cheese, shredded (The recipe calls for gruyere or emmentaler or swiss cheese, shredded, but I know the other two are h)


  • Wash the potatoes.
  • In a large covered saucepan, cook the whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender; drain.
  • Chill several hours or overnight.
  • Peel the potatoes; shred enough to make 3 cups.
  • Combine the shredded potatoes, onion, garlic, salt, and pepper.
  • In a 10-inch skillet, melt the butter.
  • Using a spatula, pat the potato mixture into the skillet, leaving a 1/2 inch space around the edge.
  • Cook potato mixture, uncovered, over low heat about 20 minutes or until the underside is crisp and golden brown.
  • Use a spatula to loosen the potatoes from the skillet.
  • Place a plate or baking sheet on top the skillet.
  • Invert the skillet to remove the potatoes.
  • If necessary, add more butter to the skillet.
  • Slide the potato cake back into the skillet, browned side up; cook the unbrowned side for 5 minutes.
  • Sprinkle the shredded cheese on top of the potato cake; cover, and cook 5 minutes more or until the potatoes are golden brown and the cheese is melted.
  • Cut the potato cake into four wedges and serve.
  • Garnish with sliced green onions, cut parsley, or sour cream if you wish.