Potato-Oat Cake

"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 Recipe #298961 on 2 serving plates."
photo by threeovens photo by threeovens
photo by threeovens
Ready In:




  • 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.

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  1. 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.
  2. 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


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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