Ingredients:
- 700 grams of potatoes
- 2 spring onions, finely diced
- 4 rashers of short-cut bacon
- 2 tablespoons of milk
- 2 tablespoons of butter
- ½ cup of grated Parmesan cheese
- ½ teaspoon of paprika
- Salt and pepper to taste
- ¼ cup of breadcrumbs
Instructions:
- Prepare the Potatoes: Preheat your oven to 210°C (fan-forced) and line a baking tray with parchment paper. Peel the potatoes, cut them into halves, and steam them until soft.
- Cook the Bacon and Onions: While the potatoes are steaming, dice the bacon and spring onions. Cook them in a frying pan over medium heat until the bacon is browned. Set aside.
- Mash and Mix: Mash the steamed potatoes in a large bowl. Add the cooked bacon and onions, butter, milk, Parmesan cheese, paprika, salt, and pepper. Mix well until everything is combined. If the mixture feels too dry, add a little more milk.
- Shape the Cakes: Use a round cookie cutter to shape the potato mixture into cakes about 2 cm thick. Sprinkle breadcrumbs inside the cutter before adding the mixture to help form a crispy base. Press down lightly to flatten, then carefully remove the cutter.
- Add the Final Touch: Sprinkle more breadcrumbs over the top of each cake for extra crunch.
- Bake: Place the tray in the preheated oven and bake for 15-18 minutes, or until the cakes turn golden brown.
- Serve: Let the cakes cool slightly before serving. They pair wonderfully with sour cream or a fresh salad.
These baked potato cakes are versatile—you can add herbs like parsley or chives for a fresh twist, or even a dash of chili powder for some heat. Enjoy experimenting with flavors and making this recipe your own!
Ingredients:
- 700 grams of potatoes
- 2 spring onions, finely diced
- 4 rashers of short-cut bacon
- 2 tablespoons of milk
- 2 tablespoons of butter
- ½ cup of grated Parmesan cheese
- ½ teaspoon of paprika
- Salt and pepper to taste
- ¼ cup of breadcrumbs
Instructions:
- Prepare the Potatoes: Preheat your oven to 210°C (fan-forced) and line a baking tray with parchment paper. Peel the potatoes, cut them into halves, and steam them until soft.
- Cook the Bacon and Onions: While the potatoes are steaming, dice the bacon and spring onions. Cook them in a frying pan over medium heat until the bacon is browned. Set aside.
- Mash and Mix: Mash the steamed potatoes in a large bowl. Add the cooked bacon and onions, butter, milk, Parmesan cheese, paprika, salt, and pepper. Mix well until everything is combined. If the mixture feels too dry, add a little more milk.
- Shape the Cakes: Use a round cookie cutter to shape the potato mixture into cakes about 2 cm thick. Sprinkle breadcrumbs inside the cutter before adding the mixture to help form a crispy base. Press down lightly to flatten, then carefully remove the cutter.
- Add the Final Touch: Sprinkle more breadcrumbs over the top of each cake for extra crunch.
- Bake: Place the tray in the preheated oven and bake for 15-18 minutes, or until the cakes turn golden brown.
- Serve: Let the cakes cool slightly before serving. They pair wonderfully with sour cream or a fresh salad.
These baked potato cakes are versatile—you can add herbs like parsley or chives for a fresh twist, or even a dash of chili powder for some heat. Enjoy experimenting with flavors and making this recipe your own!