Potato Hot Cakes With Cheddar Cream and Salsa Verde Recipe (2024)

It’s a little odd to specify baked potatoes, then suggest leftover mashed spuds as a substitute. If both are acceptable, why not boil the cut-up potatoes (method usually used for mashing) or cook the potatoes in the microwave (a very good equivalent to baked if you don’t need a crisp skin)? Either method would be so much quicker than preheating the oven to 450 (about 15 minutes for my oven) and baking for 35 minutes.

I had the same question at first. Perhaps baking gives a drier potato, which may affect the batter. Also, baking may give some caramalized bits to add flavor? I don't know. Leftover mashed potatoes is simply convenience, and may result in something acceptable but not as good as the baked process.? Try it both ways, see if there is any difference!

I didn't know it was a fad. I thought it was breakfast.

The new fad of topping everything with a fried egg is sickening. Many do not find the sight of runny yolks cascading down their dish to be enhancing, but just plain eeeuuw.

I admit to being confused by the recipe calling for 600 grams of potatoes to bake, but then only wanting 230 grams of mashed cooked potato for the recipe (discarding the rest to save for another use). Can someone help me understand why the recipe doesn't ask for a more precise measure of uncooked potatoes to begin with?

Goodness, one could use what I call "guilt free latkes" for those cakes and whip them up without all that fuss: use a mini processor to shred the raw russet potato chunks, add salt, pepper and granulated garlic (western umami) to taste and enough oil to make it glisten (about a teaspoon to a medium potato), then spoon out half inch thick patties on a Forman grill (I use a rock to level it) - 5-10 minutes later, you have gluten free latkes/potato cakes.

In addition to the discrepancy in potato needed for the recipe, basic salsa making protocol calls for adding the lemon juice and salt to the other "water based" ingredients first, then adding the oil. The resulting salsa will have a more coherent flavor, since coating the ingredients with oil makes it more difficult for them to absorb the salt and lemon juice.

If you find fried eggs for breakfast 'sickening', don't know why you'd even be looking at this recipe..

This new fad has been popular in France for about one hundred and fifty years. More perplexing to me is why you would take the time to read and comment on something that makes you say "eeeuuw".

And many people find it quite appetizing. I've seen a few food photos on NYT that I find unattractive, but I just go on to the next recipe without comment.

Baked and boiled create different flavors and for someone like myself with nightshade sensitivity, also significantly different reactions. The egg is a common European addition (burger with egg never won me over ". And "eeeuuw" reacting to someones cooking suggests you aren't old enough to reading adult websites.

Steam the potatoes in your instant pot. It takes 10 minutes and no mess and the potato under the skin is light and fluffy and the skin peels right off easily. I like the idea of a hot cake for this recipe but was thinking you can also cook the mixture in your waffle iron.

He is the best What a great breakfast Just follow everything blindly and enjoy His mixing up all different flavors in an egg and potatoe Pattie’s Not hard to make atall I felt like a gourmet chef serving this to my family

Everyone’s complaints about the potato made me nervous. So…Used J Kenji Lopez Alt recipe for potato hash (potato, onion pepper salt pepper and franks hot sauce) and combined with the salsa verde and cheese/green yogurt here. It was a huge winner for breakfast at the house.

This is a breakfast/brunch dish (primarily), so eggs are a major component, not an add on or garnish. Potatoes and eggs are a well used pair. I’ve made several dishes from this guy’s books, and every one has been terrific. If he says to bake the potatoes, I’ll bake the potatoes.

These seemed a bit confused. The lemon zest (which I normally love) in the hot cakes felt overpowering, and the cheddar sour cream had a bit of an off-putting, grainy consistency. If I did these again, I would put the cheddar in the cakes and the lemon zest in the sour cream, maybe. These just weren’t my fave.

Absolutely delicious breakfast. Sometimes my husband and I have it for dinner too. It certainly requires several components to throw together, but it's all worth it. I often prepare the potato mixture the night before to save prep time at breakfast. Highly recommend!

Very tasty! To clarify directionsWritten under For the hotcakes: EVOO bottom of Potatoes check in 30 min. Zest, eggs beaten, salt and pepper mix in a small bowl to add with potatoes cooked and mashed. Lemon juice to be added to salsa right before serving.Mustard seeds are used as garnish.Under For the Cheddar Creams: make and slow heat a bit so cheddar melts.Under For the Salsa: used only parsley - worked well.Halved for just two of us and it was perfect. If making for 4, make 1 1/2X

Sort of made this. Used frozen shredded potatoes. Served with cheese sauce, apple sauce, and bacon.

Steam the potatoes in your instant pot. It takes 10 minutes and no mess and the potato under the skin is light and fluffy and the skin peels right off easily. I like the idea of a hot cake for this recipe but was thinking you can also cook the mixture in your waffle iron.

Baked and boiled create different flavors and for someone like myself with nightshade sensitivity, also significantly different reactions. The egg is a common European addition (burger with egg never won me over ". And "eeeuuw" reacting to someones cooking suggests you aren't old enough to reading adult websites.

We made the recipe as directed and there were only two large portions; i would double it for four people.

Terrific! I doubled the recipe to feed six adults and had plenty to go around. Made a great Christmas morning breakfast. If you have leftover cheese/sour cream spread and the salsa verde, they work wonders in scrambled eggs the next morning. Just scoop some salsa verde in the pan in place of butter, then add a few dollops of the sour cream/cheese when the eggs are almost done cooking.

* Very good but note that the lemon juice specified under hot cakes, actually goes in the salsa. Only lemon zest goes in the hot cakes.* Next time I will use more cheddar cheese in the sour cream.* I roasted the potatoes in a counter top oven. Very convenient while i prepared the salsa and shredded the cheese.* I also made the eggs "over-medium"--flipped to cook all the white and get the yolk to where it just starts to thicken but is still very soft.It was very good.

I enjoyed the cheddar cream and “salsa verde” with the hot cakes and eggs. Nice melding of flavors. In retrospect, I will make these again sans lemon zest and with more potato. I felt like the lemon zest overwhelmed the delicate flavor of the potato and the egg ratio made them too “eggy”. Overall, enjoyed the experience of making and eating.

I made this for Christmas Breakfast and paired it with some homemade smoked salmon. It was fabulous and well worth the effort. The salsa verde is fresh and clean after a season of excess. The dish is luscious without being cloying. And for the traditional breakfast folks just leave off the Cheddar Cream and Salsa Verde and you can smother with Bourbon Maple Syrup. Highly recommend. Everyone loved it.

And added to my note: agree we don’t need eggs on everything: eggs are already in the dish so let’s simplify : just top w sour cream or apple sauce or leave plain and have a green salad or sautéed greens on side.Recipes on this site should be checked and simplified. This one is quiet convoluted.