Saturday , 16 December 2017
Breaking News
Home > Food > Crushed Potato Cake with Broccoli and Cheese

Crushed Potato Cake with Broccoli and Cheese

Crushed Potato Cake with Broccoli and Cheese

Notes: The pulverize potato cake is the best way for delicious foods, subsequent only to shepherd quiche, to respire new life into available pulverize potatoes.Here is we add crushed Potato Cake with Broccoli and Cheese recipe.

Ingredient:

  • 02 pounds gold ingots potatoes
  • Salt
  • 03 tablespoons unsalted butter
  • 0.5 (Half) mug milk
  • 02 tablespoons sour cream
  • Fresh pulverize black pepper
  • 03 tablespoons olive oil, in addition more olive oil for frying
  • 1.5 mug broccoli florets
  • 01 fat clove garlic, flattened
  • 0.5(Half) mug grated sharp cheddar cheese
  • 02 large eggs, trampled form
  • 2.5 mugs panko crumbs
  • Poached eggs for portion (optional)
  1. Peelings the potatoes and also shortened these individuals straight into two-in pieces. Put them in a huge pan out as well as increase frosty mineral water to pay and more than several prominent pinches associated with table salt. progress to a steam, after that reduced heat as well as simmer your potatoes until finally that they very easily get away from a clear , crisp utensil when you pierce these people (it ought to takings fifteen to twenty minutes).
  2. At the same time as the potatoes are cooking, combine the butter and milk with 0.5 teaspoon of salt in a small saucepan and set over low heat. When the milk is hot and the butter has melted, turn off the heat.
  3. Use up the cooked potatoes and return them to the pot over low heat. Pulverize them with a potato masher or a divergence over the heat (it removes any excess water from the potatoes). Motionless over the heat, swirl in the warm milk and butter, and then the creme fraiche or sour cream and a few grinds of pepper. Taste it and add more salt if essential. Cover up the pot and set the potatoes aside to cool to room warmth.
  4. Warmth the olive oil in a medium saucepan over low heat. Add the broccoli and garlic and a large pinch of salt and stir through. Cook until the broccoli is completely soft, and the whole thing is frivolously caramelized, about 20 minutes. Remove the broccoli from the pan and chop it delicately.
  5. Add the broccoli to the room warmth potatoes, along with the cheddar, eggs and 0.5 mug panko.
  6. situate the rest of the panko in a superficial dish and season with salt and pepper. Form the potato mixture into small cakes (about 2 inches in diameter), and coat them well in the panko.
  7. High temperature the oven to 250 degrees and arrange a rack on a rimmed baking sheet. Set a large heavy skillet over medium heat and cover the bottom of the pan with a thin layer of olive oil. When the oil is hot, fry the potato cakes in batches (don’t crowd the pan!) until browned, about 2 minutes per side. Transfer the cakes to the rack as they’re done, and keep them warm in the oven while you cook the rest. Serve it warm, with a poached egg on top of each cake if you approximating.

Leave a Reply