Last night for dinner I made a basic potato cake. I grated two medium Yukon Gold potatoes onto a clean towel, then squeezed out the excess moisture. I put the potato into a bowl, seasoned it with salt and freshly ground black pepper, then mixed in a beaten egg.

I melted one tablespoon of unsalted butter over medium-high heat in a small, heavy nonstick skillet. I left the butter alone until it browned, about 3 minutes, then pressed the potato mixture into the bottom of the pan to form a cake. I left it alone to brown on the first side, 4 minutes, then flipped it. I reduced the heat to medium and let the cake cook all the way through, another 3 minutes. The brown butter ended up giving the potato cake great flavor.

This morning I set out make the cake again so I could get a picture (the light’s no good at night). But once I started, I realized I only had one Yukon Gold potato left. I had plenty of eggs (and was hungry), so I decided to add two beaten eggs to the single grated potato and cook it the same way.

The result was something between a cake and a frittata — call it a “potato and egg cake” or a “potato frittata.” Whatever you call it, it was delicious with some simmered red beans and a couple of pieces of bacon.

Related: Latke with eggs vs. latke with eggs (Cookthink blog)
Recipe: Potato-Onion Omelet (Cookthink)

Posted by brys in how to | | Subscribe to this feed