Sometimes you just don’t feel like mashed or normal baked potatoes with a roast. I know I felt like that last weekend when I slow cooked a blade roast beef.
I didn’t cook any vegetables with the meat in the slow cooker as I wanted something with a bit of texture on the side to accompany the fall apart meat.
Flicking through a few magazines I found a version of this potato cake but it required too much fiddling around with it on the stove so I adjusted the recipe to make it quick and easy for us busy mums.
I also grated the potatoes and onion using my new KAMBROOK power drive food processor cutting my prep time by more then half.
7 Potatoes, peeled and grated
1 Onion, grated
1/2 Cup chopped parsley
1/4 Cup Self Raising Flour
3 Rashers Bacon, chopped and rind removed
Pepper to taste as there is enough salt in the bacon
OPTIONAL: add cheese on top, grated some zucchini or carrot replacing some of the potatoes.
LET’S PUT IT ALTOGETHER
1. Cook the cut bacon in a fry pan over a medium heat until lightly browned.
2. Grate the potatoes and onions and any other vegetables you might be adding as suggested above. Squeeze out all the juice that is created from grating.
3. Place the grated potato and onion along with the bacon, flour, eggs, pepper and parsley into a large bowl. Mix well to combine all ingredients.
5. Place in a greased baking dish and bake at 200 degrees Celsius for 30 minutes or until golden and firm to touch.
Serve with a side salad to form the main part of a meal or enjoy as a side dish with roasted meat.
Great for leftovers the following days.
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