Fried Potato Cake

"This is a recipe from a cookbook called "Classic International Recipes". It is supposed to be one of the national dishes of Switzerland and is often served daily. It is often served with "Veal with Cream Sauce". The only thing I changed was to add some garlic (as usual). Please note: This is supposed to make one big cake, that is then quartered to serve 4. Chilling time is not included in the cooking time....I cook the potatoes in the morning, and prepare the cake in the evening."
 
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photo by diner524 photo by diner524
photo by diner524
photo by duonyte photo by duonyte
photo by Jamilahs_Kitchen photo by Jamilahs_Kitchen
photo by AZPARZYCH photo by AZPARZYCH
Ready In:
1hr 15mins
Ingredients:
7
Serves:
4
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ingredients

  • 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)
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directions

  • 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.

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Reviews

  1. duonyte
    This was a lovely surprise, and now I know what else to do with extra boiled potatoes. I grated the onion on the box grater after shredding the potatoes. I made only half the recipe, and used an 8 inch nonstick skillet, which worked perfectly. After adding the mixture, I gently tamped it down with my spatula and also pushed in the edges all around a few times to make it all more compact. It held together very well. You do need to make sure that it is very nicely browned before flipping. I did use ghee instead of butter, as it's better for frying. I chose not to use cheese, not in the mood today, otherwise did not change the recipe. It was very delicious with some sour cream.
     
  2. Nif_H
    This is great! It has a different texture than most potato pancakes because this one is crunchy on the outside and smooth on the inside. I would maybe add an egg for it to bind a little bit more but I'm probably saying that because I completely destroyed it when I tipped it onto the plate! ;) I used a mixture of mozzarella and cheddar for the cheese because that's all I had on hand. Made for Went To The Market tag game. Thanks breezermom! :)
     
  3. AZPARZYCH
    So good!! Made by cutting recipe in 1/2 and using cheddar cheese. I did put on more cheese than the recipe called for and it was cheesey goodness! Made for Football Pool Week 15 win.
     
  4. diner524
    Love potato cakes and this was no exception!! I only made 1/4 of the recipe for me today to enjoy for lunch. I didn't have the swiss on hand, so used some shredded cheddar cheese, which was yummy. I did top with sour cream and green onions. Thanks for sharing another yummy recipe!! Made for your win in the Tic Tac Toe Games Event.
     
  5. CJAY8248
    This is how I learned to make hashbrowns at a restaurant without the onions and cheese, of course. That addition put these potatoes on a whole new level. I only used 1 potato,swiss cheese and adjusted the rest of the ingredients. I served it with ham and eggs for breakfast. Very delicious! Thanks for sharing. Made for Football Pool 2011.
     
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