I literally dreamed this recipe to life last night. I woke up and told my husband that I had a new recipe to try from my dreams. I immediately got to peeling potatoes and WOW! I wish this happened more often! They were A-MAZING! Crunchy on the outside, smooth and tender and a little cheesy on the inside – My husband said they were his new favorite breakfast food. They would also be an awesome side dish with a nice steak. This recipe made 7 potato cakes.
Ingredients:
6 small potatoes – My bag of potatoes had some serious runts so this is what I had. 3 large potatoes would be much easier to hold on to (see directions)
1/2 medium onion, finely diced
3 Tbsp flour
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1 Tbsp fresh parsley, chopped
1 cup shredded cheddar cheese
3 Tbsp vegetable oil
Directions:
My method is a little crazy but I followed exactly what I had done in my dream. Peel potatoes then rinse. With your potato peeler, keep peeling on your “peeled” potatoes in to a bowl until you can’t hold on to them anymore. Be very careful doing this as I’m sure it would be easy to catch your finger with the peeler. If you have a mandaline that has a really thin setting, that would be a better option because it is a little tricky to peel once your potato starts getting small. A food processor would also work OK as long as the setting was very thin and you aren’t going to end up with “slices.”
Add flour, salt, parsley, onion, pepper, garlic powder and cheese. Mix by hand until it is all evenly distributed. Heat a large, non stick or cast iron frying pan on medium-high heat for several minutes. Add 1 Tbsp of oil for each batch. Take a small handful of the potato mixture and flatten into a patty in your hand. Carefully place in hot pan. You should hear a good sizzle. I was comfortably able to fit 3 patties into my 12 inch pan at a time. Cook for 5-6 minutes on first side or until the underside is nice and brown and crisp. Flip with a spatula to other side. Cook on that side for 5-6 minutes or until that side is brown and crunchy as well. If you find that the potatoes are browning too fast, turn heat down. You can keep cooking them until you feel that the centers are translucent and cooked all of the way through. It is most important to be sure you get the initial seer on both sides. Remove and place on a paper towel while you cook the remaining batches.
Rustic Potato Cakes was featured on the blog below. Check it out!
http://www.jillianskitchen.com/2012/03/15/rustic-potato-pancakes/
Something Sweet Something Salty 
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