Crisp potato and onion cake
Delight in the simplicity of this crisp potato and onion cake recipe! Made with just three main ingredients—potatoes, red onion, and butter—this savory dish is perfectly seasoned with salt and pepper. Enjoy a golden, crunchy texture and rich, comforting flavors in every bite. Quick, easy, and absolutely delicious!
- 22 May 2024
- Cook time 70 min
- Prep time 20 min
- 8 Servings
- 4 Ingredients
Crisp Potato and Onion Cake is a delightful twist on the traditional potato dish, offering a crispy, golden exterior and a tender, flavorful interior. Perfect as a side dish or a standalone snack, this easy-to-make recipe pairs the earthiness of potatoes with the slight sweetness of red onion. Let's get started!
Ingredients:
Instructions:
- Peel and Grate: Start by peeling the potatoes. Once peeled, grate them using a box grater or a food processor with a grating attachment.
- Slice Onion: Peel the red onion and slice it thinly.
- Drain Potatoes: Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. Removing the excess moisture will help the cake become crispy.
- Combine: In a large mixing bowl, combine the grated potatoes and sliced red onion. Season with salt and pepper to taste, mixing thoroughly to ensure the seasoning is evenly distributed.
- Heat Butter: In a large, non-stick, oven-safe skillet, melt the butter over medium-high heat. Swirl the butter around the pan to coat it evenly.
- Add Potato Mixture: Add the potato and onion mixture to the skillet. Using a spatula, press the mixture down to create an even, compact layer.
- Cook on Stovetop: Reduce the heat to medium and cook for about 10-15 minutes, or until the bottom is golden brown and crispy.
- Flip: Carefully place a large plate over the skillet and flip the skillet so the potato cake is now on the plate with the crispy side up.
- Return to Pan: Slide the potato cake back into the skillet, uncooked side down.
- Crisp the Other Side: Continue cooking for another 10-15 minutes, or until the new bottom side is also golden brown and crispy. You can press down with the spatula again to ensure an even cook.
- Cool and Slice: Once both sides are crispy and golden, remove the skillet from the heat. Let the potato and onion cake cool for a few minutes before slicing.
- Plate and Enjoy: Cut into wedges and serve immediately. This can be enjoyed on its own or as a side dish to your favorite main course.
Tips:
- Use a mandoline slicer to achieve uniformly thin slices of potatoes and onions for even cooking and a perfect texture.
- Ensure the butter is adequately melted and spread it evenly across the pan to prevent sticking.
- Season each layer lightly with salt and pepper as you assemble the potatoes and onions for well-distributed seasoning.
- Press down the cake gently with a spatula as it cooks to help it hold together and achieve a crispy crust.
- For easier slicing and serving, let the potato cake cool for a few minutes after removing it from the heat.
Congratulations! You've successfully created a delicious Crisp Potato and Onion Cake. With its perfectly crispy outside and tender inside, it's sure to be a hit at your table. Enjoy it as a savory side dish or a satisfying snack. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 2.83g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.06g | 8% |
| Sugar 2.23g | 2% |
| Fat | |
| Fat 8g | 9% |
| Saturated 4.18g | 14% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 18mg | 3% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.05mg | 3% |
| Vitamin B3 1.35mg | 8% |
| Vitamin B6 0.40mg | 23% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 29% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 3.22ug | 3% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.07mg | 10% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 570mg | 17% |
| Selenium, Se 0.60ug | 1% |
| Sodium, Na 9mg | 1% |
| Zinc, Zn 0.42mg | 4% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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