The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.
What could be better than onions, cheese and potatoes? How about a potato cake which also includes spicy red peppers and spinach? I could eat a whole plate of this homey dish and I bet you could as well.
It’s that easy: Leftovers are fabulous shaped into little cakes and fried.
- Cook time:
- Prep time:
- Total time:
- 6 Yukon Gold potatoes, about 2 ½ lbs.
- 2 bunches spring onion or scallions, trimmed and thinly sliced
- 3 large cloves garlic, minced
- 1/4 cup parsley, chopped
- 1/4 cup jarred peppadew red peppers, drained and chopped
- 1/4 cup olive oil, divided
- One 5 oz. bag baby spinach
- Salt and freshly ground black pepper, plus 1/2 tsp. salt
- 1 cup heavy cream
- 3 large eggs, beaten
- 1 cup feta crumbled cheese
- 1/4 cup grated Parmesan
- 1/4 cup grated Parmesan
- 1 Tbsp. lemon juice
- Add the potatoes to a large pot and cover with 1-inch of water. Cook the potatoes over medium heat until tender when pierced with a sharp knife, about 40 minutes. Drain and set aside until cool enough to handle.
- While the potatoes cook, on a large cutting board slice the onions, mince the garlic and chop the parsley and peppadews into separate piles.
- Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat and add the onion and garlic, stirring until softened, about 2 minutes. Stir in the peppadew and cook for a minute, then stir in the spinach and cook until wilted. Sprinkle with salt and pepper.
Preheat oven to 400°F.
- Peel the potatoes and transfer them to a large bowl. Add the cream, eggs, feta, Parmesan, half of the cheddar, lemon juice and 1/2 tsp. salt and mash with a potato masher until creamy, but still slightly lumpy. Stir in the green onion mixture and mix well. Taste and adjust with more salt and pepper, if needed.
- Add the remaining 2 Tbsp. of oil to the skillet and heat over medium-high heat. When the oil is hot, add the potato mixture to the pan smoothing the top. Sprinkle the remaining cheddar over the top and transfer the potato cake to the preheated oven. Bake for 25 to 30 minutes or until hot and bubbly. Cool 10 minutes before serving so it has a chance to set up slightly. Serve hot.
Make-ahead: The dish can be assembled and kept at room temperature 2 hours before baking or refrigerated, covered, one day ahead. Increase cooking time by 10 or 15 minutes or until bubbly and hot if heated cold from the refrigerator.