Pan-baked potato cake

Recipe from: 3/26/1998 12:00:00 AM
Ingredients 5
Servings 10
Time

Ingredients

  • 1
    kg
    potatoes
  • 1
    large onion, finely chopped
  • 30
    ml
    fresh chopped parsley
  • 45
    ml
    oil
  • parsley for garnishing
 

Method

 
Boil the potatoes in their jackets in salted water until just tender. Skin and cut into fairly large chunks. Add the onion and parsley and mix. Heat the oil in a large non-stick pan and press the mixture into the pan. Fry for about 10 minutes over medium heat until golden brown at the bottom. Holding a plate over the pan, carefully turnout the potato cake so the browned side is facing up. Carefully slide the potato cake back into the pan with the browned side facing up. Bake for another 5-10 minutes or until golden brown underneath. Serve hot with oven-baked tomatoes and mushrooms and bacon. Serves about 10.
 

Read more on: starch  |  shallow-fry
 

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