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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oven Baked Mashed Potato Cakes Recipe

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This recipe for Oven Baked Mashed Potato Cakes is from The Glossner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 lbs (800g) potatoes, peeled and rinsed
2 eggs
2 tablespoons onion, finely chopped
Salt and fresh cracked pepper
1 cup pancetta (or ham, bacon…), diced
2 tablespoons butter
1 tablespoon milk
2 tablespoons chives, chopped
4 tablespoons breadcrumbs or Panko
Directions:
Directions:
1. To make the baked potato cakes: Cook potatoes in plenty of salted water until cooked through. Meanwhile gently fry onion until translucent and set aside.

2. In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives. Season with salt and pepper to taste. Adjust the texture with a bit of milk if necessary.

3. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.

4. On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process.

5. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden, and serve the baked potato cakes warm,with a sprinkle o grated parmesan on top. Enjoy!
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
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