Potato Hot Cakes With Cheddar Cream and Salsa Verde
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds/600 grams (about 6) all-purpose potatoes such as Yukon Gold or Maris Piper, halved lengthwise
- Finely grated zest of 2 lemons
- 2teaspoons freshly squeezed lemon juice
- 2eggs, beaten
- Salt and black pepper
- 3tablespoons/45 milliliters olive oil, more as needed
- 4 to 8eggs at room temperature, for serving
- 1teaspoon black mustard seeds, lightly toasted in a frying pan without oil just until fragrant (optional)
- 3ounces/80 grams Cheddar cheese, preferably aged, freshly grated into shreds (about 1½ cups shreds)
- ½cup/100 grams sour cream (soured cream)
- Freshly ground black pepper
- 1½tablespoons/5 grams finely chopped parsley leaves
- 1½tablespoons/5 grams finely chopped tarragon leaves
- 2teaspoons/5 grams capers, finely chopped
- ¼garlic clove, minced or crushed
- ⅓cup/60 milliliters olive oil
- Pinch of salt
For the Hot Cakes
For the Cheddar Cream
For the Salsa Verde
Nutritional analysis per serving (4 servings)
600 calories; 45 grams fat; 13 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 20 grams protein; 781 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees.
- Step 2
Arrange potatoes, cut side down, on a large parchment-lined baking sheet. Bake for 35 minutes or until crisp and golden-brown on the outside and soft inside; cooking time will vary depending on the size of your potatoes, but you want the flesh to be soft enough to mash.
- Step 3
Make the Cheddar cream: In a small bowl, combine Cheddar and sour cream. Add freshly ground black pepper to taste.
- Step 4
Make the salsa: In a bowl, mix the herbs, capers and garlic with about ⅓ cup/60 milliliters of oil and a generous pinch of salt.
- Step 5
Once the potatoes are cool enough to handle (about 15 minutes), peel away and discard (or eat) the skins, being careful not to lose too much flesh. Use a potato masher to mash the flesh until smooth or chunky, as you like. Transfer about 1¼ cups/230 grams of the mashed potatoes to a mixing bowl. (Save any extra mash for another use.)
- Step 6
Add lemon zest, beaten eggs, ¼ teaspoon salt and a few grinds of black pepper and mix until eggs are completely incorporated. Your batter will look like glossy, runny mashed potato.
- Step 7
Fry the hot cakes: Add 2 tablespoons of oil to a large nonstick frying pan and place over medium-high heat. Spoon about ¼ cup of batter per hot cake into the pan and fry for 4 to 5 minutes, turning over once, until crisp and golden on both sides. Set aside on a paper towel-lined plate and keep warm. If you have more batter, add a final tablespoon of oil to the pan and fry the remainder in the same way. You may want to turn the heat down for the second batch if the oil is getting too hot.
- Step 8
When ready to serve, fry the eggs in the same pan, using additional oil if necessary.
- Step 9
Stir lemon juice into salsa. Divide the hot cakes between plates and top with the eggs, the Cheddar cream and then salsa verde; the salsa should cover a bit of the cream but not all of it. Sprinkle with the mustard seeds (if using) and serve.
Private Notes
Comments
It’s a little odd to specify baked potatoes, then suggest leftover mashed spuds as a substitute. If both are acceptable, why not boil the cut-up potatoes (method usually used for mashing) or cook the potatoes in the microwave (a very good equivalent to baked if you don’t need a crisp skin)? Either method would be so much quicker than preheating the oven to 450 (about 15 minutes for my oven) and baking for 35 minutes.
I had the same question at first. Perhaps baking gives a drier potato, which may affect the batter. Also, baking may give some caramalized bits to add flavor? I don't know. Leftover mashed potatoes is simply convenience, and may result in something acceptable but not as good as the baked process.? Try it both ways, see if there is any difference!
I didn't know it was a fad. I thought it was breakfast.
Next time, I would make double the amount of hotcakes with the same amount of salsa, sour cream and 4 eggs
He is the best What a great breakfast Just follow everything blindly and enjoy His mixing up all different flavors in an egg and potatoe Pattie’s Not hard to make atall I felt like a gourmet chef serving this to my family
Everyone’s complaints about the potato made me nervous. So…Used J Kenji Lopez Alt recipe for potato hash (potato, onion pepper salt pepper and franks hot sauce) and combined with the salsa verde and cheese/green yogurt here. It was a huge winner for breakfast at the house.
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