Potato Cakes
I love potatoes. So when I started playing around with the perfect Potato Cake for Breakfast or brunch, I went through a bit of a rough patch, because I couldn’t seem to “get” it. They burned, stuck to the pan or turned to mush.. I persevered and one day I DID get it!! Et Voila!
Now I make potato cakes all the time, they are such a novel way to eat potatoes at breakfast or brunch that I can’t get enough of them. Like me you might want to try the recipe a few times to get it just right, but once you do you will be onto a sure-fire favourite!
Potato Cakes
Equipment
- Electronic digital scales
- Box grater
Ingredients
- Gather and weigh your ingredients
- 2 LG Potatoes, Coarsely Grated with or without skins, bear in mind most of the nutrients lie in the skin
- 1 Medium Egg, beaten
- 1 Small Red Onion, peeled and minced* about 110 grams
- 1 tsp Dried Sage or 1 gram fresh sage, minced*
- Salt & Cracked Black pepper to taste
- 3 tbsp + Rapeseed Oil
Instructions
- Squeeze any excess water out of the grated potatoes, then mix with all the ingredients except the Rapeseed Oil.
- In a heavy bottom medium sized fry pan, heat the 3 tablespoons of Rapeseed Oil over medium heat.
- Form 6 cakes into 2cm high discs (approx 9cm across)
- Cook in batches 3-5 minutes on each side until golden and crispy
- Add extra Rapeseed Oil in the pan if required.
- Drain on kitchen paper and serve
Notes
*Definition of mince: To cut or chop into very small pieces.
These cooked potato cakes can be stored in the fridge for up to 24 hours. Just reheat in a skillet unti warmed through.
