This hearty and flavorful dish proves that simple ingredients like potatoes and onions can create a meal so delicious, it rivals meat! Perfectly crispy on the outside, soft and cheesy on the inside, this potato cake is a comforting crowd-pleaser. Whether you’re looking for a vegetarian main course or a satisfying side dish, this recipe has got you covered.
Ingredients:
- Potatoes – 3–4 medium
- Onions – 2 medium
- Bell Pepper – 1 (optional)
- Cheese – 100 g (grated)
- Eggs – 2
- Salt – To taste
- Corn Starch – 3 tablespoons
- Sunflower Oil – For frying
Instructions:
- Prepare Potatoes and Onions:
- Peel and grate the potatoes using a box grater.
- Rinse the grated potatoes under cold water to remove excess starch, then drain well by squeezing them in a clean kitchen towel or cheesecloth.
- Slice the onions into thin half-rings. If using bell pepper, slice it thinly as well.
- Cook Vegetables:
- Heat a generous amount of sunflower oil in a large skillet over medium heat.
- Sauté the onions (and bell pepper, if using) until they are soft, golden, and fragrant.
- Season with a pinch of salt, then remove from the pan and set aside.
- Prepare Egg and Potato Mixture:
- Grate the cheese and set it aside.
- In a mixing bowl, beat the eggs with a pinch of salt.
- Add the drained grated potatoes to the beaten eggs and mix well.
- Stir in the cornstarch until evenly combined.
- Assemble and Cook Potato Cake:
- Heat more sunflower oil in a non-stick skillet over medium heat.
- Spread half of the potato mixture evenly across the bottom of the skillet to form the base layer.
- Sprinkle the grated cheese evenly over the potato base.
- Add the cooked onions (and bell pepper) as the middle layer.
- Top with the remaining potato mixture, spreading it gently to cover the filling completely.
- Cook the Potato Cake:
- Cover the skillet and cook for 10 minutes on medium heat, allowing the bottom to crisp up and the layers to set.
- Carefully flip the potato cake using a spatula or by sliding it onto a plate and flipping it back into the pan.
- Cook uncovered for an additional 15 minutes on low heat, removing the lid toward the end to ensure the exterior becomes golden and crispy.
- Serve:
- Once cooked, slide the potato cake onto a cutting board and let it rest for a few minutes.
- Slice into wedges and serve warm as a main dish or side. Pair with sour cream, yogurt, or your favorite dipping sauce for extra flavor!
Tips for Success:
- Drain the Potatoes Well: Removing excess moisture from the grated potatoes ensures the potato cake holds together and crisps up nicely.
- Customize Your Fillings: Feel free to add other vegetables like mushrooms, spinach, or zucchini to the onion layer for variety.
- Cheese Options: Use any melty cheese like cheddar, mozzarella, or a mix of cheeses for gooey goodness.
- Flip with Confidence: If flipping feels tricky, divide the mixture into smaller portions to make mini potato cakes instead of one large cake.
This Potatoes with Onions dish is proof that simple, wholesome ingredients can create something truly extraordinary. With its crispy edges, cheesy center, and caramelized onions, it’s no wonder this dish might just steal the spotlight from meat at your next meal! Enjoy!
