Potato Cake Recipe
Ingredients
| Idaho potatoes | 8 Large | |
| Eggs | 3 | |
| Salt | To Taste | |
| Butter | 3 Tablespoon, melted | |
| Olive oil | 3 Tablespoon | |
| Freshly grated parmesan cheese | 1⁄3 Cup (5.33 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Egg yolk | 1 , lightly beaten |
Nutrition Facts
Serving size: Complete recipe
Calories 5417 Calories from Fat 996
% Daily Value*
Total Fat 113 g173.2%
Saturated Fat 42.6 g213.2%
Trans Fat 0 g
Cholesterol 952.9 mg317.6%
Sodium 2283.6 mg95.1%
Total Carbohydrates 1011 g337%
Dietary Fiber 104.5 g417.8%
Sugars 1.7 g
Protein 144 g288.7%
Vitamin A 45.1% Vitamin C 777.4%
Calcium 57.6% Iron 28.8%
*Based on a 2000 Calorie diet
Directions
Fill a large saucepan two-thirds full with water.
Add potatoes.
Bring to a boil.
Boil gently until potatoes are tender.
Preheat oven to 350F (175C).
Peel and mash potatoes while hot.
Beat 3 eggs with salt in a large bowl.
Beat in melted butter and oil.
Add mashed potatoes, Parmesan cheese and flour; mix well.
Put potato mixture into buttered pan and smooth top with a spatula.
Brush top with beaten egg yolk.
Bake 20 to 25 minutes or until top is golden.
Unmold potato cake and place on a warm platter.
Chef
