Golden Potato Cake Food

GOLDEN POTATO CAKE

Steps:

• Preheat oven to 400°F. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
• Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
• Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
• Cook potatoes over low heat until barely tender, 10-15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that's a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25-30 minutes. Let cool slightly.
• Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
• Do Ahead
• Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350°F for 10 minutes before serving.

GOLDEN POTATO CAKES

Steps:

• Shred peeled potatoes with grater.
• Put shredded potatoes in colander, then rinse and squeeze potatoes under running cold water in sink for a minute or two.
• Squeeze out excess water until potatoes are fairly dry, then dump them into a large mixing bowl.
• Add remaining ingredients and mix with hands until incorporated.
• Pat into patties the size of your hand.
• Fry with a few tablespoons butter in a non-stick frying pan until golden, turning once.
• Serve as-is or with ketchup or a dollop of sour cream.

EASY CHEESY GOLDEN POTATO SQUARES

Steps:

• Peel the potatoes and place in cold water to prevent turning dark; set aside.
• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Melt butter in a large skillet.
• Add in onion and garlic; saute until soft (about 5-6 minutes).
• Add in the evaporated milk and bring to a boil, then remove from heat.
• In a large bowl, combine the eggs, salt and pepper; beat until frothy.
• Shred the potatoes, and add to the egg mixture; toss to combine.
• Add in the milk mixture; stir to combine.
• Set aside about 1 cup of cheese and add the rest to the potato mixture, and mix well.
• Transfer the mixture to prepared baking dish.
• Bake for about 45 minutes.
• Remove from oven and sprinkle the remaining cheese on top and return to oven, bake for an additional 25-30 minutes.
• Cut into squares and serve hot.

GOLDEN CRUSTED FISH AND POTATO CAKES WITH DILL YOGHURT

Steps:

• De-bone fish and dice into small cubes (about the size of your little finger tip).
• Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
• Combine fish and potato with parsley, salt and pepper.
• Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
• Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
• Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
• Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
• When finished, place on paper towels to absorb excess oil.
• For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
• Serve with rocket (arugula)/salad and your favourite dressing.

GOLDEN HARVEST POTATO BAKE

Steps:

• Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. , Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°.

GOLDEN POTATO CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, combine the remaining ingredients; gently stir in potatoes. Transfer to a greased 13x9-in. baking dish (dish will be full). , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving.

GOLDEN POTATO CAKE

Steps:

• Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
• Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
• Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
• Cook potatoes over low heat until barely tender, 10-15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that's a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25-30 minutes. Let cool slightly.
• Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.