Potato Cake #2

potato cake

Potato Cake #2

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Servings: 4
Calories: 294


  • 1 1/2 lb leftover boiled potatoes
  • 1 onion
  • salt and freshly milled white pepper
  • 3 oz butter


  • Coarsely grate the potatoes into a bowl. Wash, drain and dry the potatoes on a clean tea-towel. Grate the onion and stir it gently into the potato with seasoning to taste.
  • Melt half the butter in a frying pan, tip the potatoes into the pan and flatten them firmly into a cake. Cook the potatoes fairly gently until the underside is brown and crisp.
  • Using a plate or pan lid to help you, carefully turn the potato cake, adding and heating the remaining butter before sliding the cake back into the pan.
  • Continue cooking the potato cake until the second side is brown and crisp and the potatoes are cooked through. Serve cut into wedges.
  • For a filling main course, add crisp-fried bacon to the potato cake and serve with a fresh mixed salad.
Calories: 294 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 17g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 46 mg
Sodium: 163 mg
Potassium: 761 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 535 IU
Vitamin C: 36 mg
Calcium: 32 mg
Iron: 1 mg
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