Crisp potato and onion cake
Crisp Potato and Onion Cake features grated potatoes mixed with sweet red onion, offering a crispy exterior and tender interior. It’s a straightforward recipe perfect for serving as a side or a snack.
Cook time 70 min
Prep time 20 min
Ingredients:
1/3 cup butter5 potatoes
1 red onion
salt & pepper to taste
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!
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.
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!
Crisp potato and onion cake FAQ:
Cook the potato and onion cake for about 10-15 minutes on the first side until golden brown and crispy. After flipping, cook the other side for another 10-15 minutes until it reaches the same golden, crispy texture.
Starchy potatoes like Russets or Yukon Golds are ideal for achieving a crispy texture. Waxy potatoes may not provide the same crispiness.
Yes, you can use olive oil or another neutral oil as a substitute for butter, though the flavor and crispiness may vary slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to regain crispiness.
Ensure you remove as much moisture as possible from the grated potatoes. If it's still soggy, you might need to cook it longer on lower heat, pressing down occasionally for even cooking.
Cooking 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.
Nutrition Facts
8 ServingsCalories 170kcal
Protein 2.83g
Carbohydrates 24g
Fiber 3.06g
Sugar 2.23g
Fat 8g
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