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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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Table Talk » Crispy Potato Cakes Revisited
Back in September, I posted this recipe for Crispy Potato Cakes. This is an updated version of that recipe. The original recipe called for grating potatoes, soaking them in water, squeezing them dry, then mixing with cornstarch, green onions, and seasoning. I've done some Cooks Illustrated-style experimenting with the recipe because I wanted to see if could find a faster way to make these without affecting the quality. To me, the changes are an improvement. They take less time to make and I like the new potato cakes even better.
Test 2: Frozen Hashed Browns -- Since shredding the potatoes in the food processor worked so well, I decided to try using frozen hashed brown potatoes. I used Alexia Foods Organic Hashed Browns. To defrost the potatoes, I simply opened the bags and spread the potatoes out on a baking sheet and let them sit at room temperature for 1/2 hour. The defrosted potatoes didn't have very much moisture in them, so I decided to skip the soaking and squeezing steps. I tossed the defrosted potatoes with the cornstarch, scallions, and spices. This time, I also experimenting with forming the potato cakes freehand. I filled the measuring cup with 1/2 cup of potatoes and tipped the cup over onto the foil-lined baking sheet. I found that I didn't really need the 3-inch ring to form the potato cakes. The potatoes are moist enough to hold together. I pressed them lightly to slightly flatten them. Eliminating the ring saves a little bit of time. These were baked at 425F for 20 minutes, then flipped and baked for 15 minutes longer. They weren't quite crispy enough after 15 minutes, so I baked them for five more minutes. Ultimately, the baking time depends on how crispy you like them. The potato cakes made using the frozen hashed browns were delicious and took significantly less time to make. This method is the winner in my book.
Crispy Potato Cakes-Revisited
2 15-ounce packages frozen hashed browns (I use Alexia brand)
Defrost potatoes by spreading them out on a baking sheet at room temperature for 30 minutes.
Preheat oven to 425°.
Combine potato and green onion in bowl. Add the cornstarch, salt, black pepper, and onion powder; toss well to coat.
Line two baking sheets with nonstick aluminum foil; coat thoroughly with olive oil spray. Use a 1/2 cup measuring cup to scoop up 1/2 cup potato mixture. Invert potato mixture on prepared baking sheet, flatten slightly. Repeat the procedure with remaining potato mixture, placing 6 scoops of potato mixture on each baking sheet. Coat tops of potato cakes with olive oil spray.
Bake at 425° for 20 minutes. Flip potato cakes with a spatula, flatten slightly, and bake for an additional 15 minutes or until golden brown.
These freeze beautifully. I vacuum seal two or four potato cakes in a quart-size bag. To heat, preheat oven to 350F. Line a baking sheet with nonstick foil and spray the foil with olive oil spray. Place frozen potato cakes on prepared baking sheet and bake for 15-20 minutes, or until warmed.
Note: In my experience, the nonstick foil is critical to the success of this recipe. I've made them with regular foil and lots of olive oil spray and they potato cakes stuck and burned to the foil.
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And let me tell you from first hand experience, these potato cakes rock!
I think YOU rock, Patti. I've cheffed these once and liked them but they were a little time consuming so haven't repeated them. I will now, for sure. Think they would reheat in the microwave without losing too much? Thanks!
Patti said… (on March 24, 2008 at 22:23 PM #)
Cindy, Tom has these in his lunch whenever I make them and heats them in the microwave at work. He keeps asking for more, so you'll be fine with microwave heating.
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