Description
A delicious and easy-to-make potato cake that combines grated potatoes, eggs, cream, and herbs for a warm and comforting meal.
Ingredients
Scale
- 2 cups Russet Potatoes (or Yukon Gold for creaminess)
- 4 oz Bacon (can be replaced with vegetarian options)
- 1 cup Onions (consider using red onions for extra zing)
- 1/2 cup Cream (can substitute with milk or dairy-free alternative)
- 2 Eggs (or flaxseed meal for vegan version)
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper (freshly ground recommended)
- 1 tsp Thyme (rosemary is a great substitute)
- 1/4 tsp Nutmeg (freshly grated preferred)
- 1 cup Diced Smoked Sausage (for a heartier version)
- 1 cup Grated Zucchini or Carrots (for added nutrition)
Instructions
- Prep the potatoes and veggies. Grate the potatoes and squeeze out extra water so the cake holds together.
- Cook the bacon or sausage first. Save a bit of the fat in the pan. It gives the cake flavor.
- Sauté onions in the pan until soft. This softens their bite and adds sweetness.
- Mix potatoes, eggs, cream, herbs, salt, and pepper in a bowl. Fold in grated zucchini or carrots if using.
- Add the mix to the hot pan. Press it down to make an even cake. Cook on medium-low until the bottom is brown.
- Flip the cake or finish in a warm oven to set the center. Let it rest a few minutes before cutting.
Notes
Serve hot with a green salad or steamed vegetables. Top with sour cream or a fried egg for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg