Iron Skillet Potato Cake with Chives

Iron Skillet Potato Cake with Chives - from Canned-time.com

 These potatoes, a very common recipe, will make even the most picky dinner guest behave well enough to be offered seconds………..

Iron Skillet Potato Cake with Chives - from Canned-time.com

My husband and I were both raised with similar potato dishes from Moms who most likely found the recipe in Good Housekeeping magazine at  some point and made it into a family basic.  Often requested and definitely enjoyed by all.  I cooked these up in a skillet but they’ve been made more often than not stacked up in a glass Pyrex pan and baked in the oven until they are toasty brown on the edges and deliciously tender underneath.  They’re also perfectly acceptable with sliced onion layered between the potato.  Or any of a gazillion different variations thousands of families have developed over the last 100 years.  Here’s just one version I made up today:

Iron Skillet Potato Cake with Chives - from Canned-time.com

Iron Skillet Potato Cakes with Chives

10 – 12 Red Potatoes sliced thin, rinsed, chilled in ice water and driedIron Skillet Potato Cake with Chives - from Canned-time.com

1/2 Cup Olive Oil

Tbs. Fresh Rosemary Sprigs (optional)

Toasted Onion Powder

Salt & Pepper

Fresh Chives for garnish

Heat half of the Olive Oil in the bottom of an Iron Skillet pan on medium heat.  Arrange half of the potato slices in a spiral around the bottom of the skillet.  Sprinkle the potatoes with salt, pepper, rosemary and onion powder.  Continue layering the remaining potato slices in the skillet, leaving at least 1/2 inch from the top of the pan.  Drizzle the rest of the Olive Oil around the top layer of potatoes.  Sprinkle liberally with salt, pepper and onion powder.  Cook on the stove top at medium low heat for 30 minutes or until the edges begin to look browned.  To brown the top layer, place under a broiler for 5 minutes.  Cool the potatoes and slide the cake unto a plate or serve from the skillet.  Top with freshly cut chives.  Serves 4-5 people.  Serve hot or room temperature.  Store covered in the fridge.

Iron Skillet Potato Cake with Chives - from Canned-time.com

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10 thoughts on “Iron Skillet Potato Cake with Chives

  1. narf77

    Delish! I haven’t had spuds since January…I can’t trust myself not to go on a potato bender if I even have just a few but I can look at your gorgeous spuds with impunity 🙂

    1. Angela @ Canned Time Post author

      No spuds? I’d die. Actually that’s how I was for years when I was trying to loose weight always on Atkins or low Carb but now I eat them pretty regularly. Sweet potato mostly. With all the gardening you guys do I wouldn’t think you’d worry about them but I definitely understand the fear of binging on food that you love. I’m like that too where I just have to go t-total against some foods that go straight to my hips. 😉 Thanks Fran!

      1. narf77

        Potatoes are my diet downfall. I no longer diet after years of being obese (morbidly at one stage) and would rather just go cold turkey on my triggers than go back to what I was living like before. I eat sweet potatoes and pumpkin but steer clear of spuds because I practically lived on them once and it would be a short step to disaster if I started eating them again. I can slobber on the monitor over everyone elses spuddy heaven so that has to be counted for something 😉

        1. Angela @ Canned Time Post author

          Absolutely can relate. I had to take off 125 lbs 3 years ago and some of that was potatoes. Most of it was fast food burgers and ice cream. I was drinking so many ice cream based drinks then I got arthritis in my hands and almost couldn’t work. It made me start reading and I discovered all about dairy and inflammatory foods. Changed my life. I can definitely relate to your abstinence …..although I feel like a drug dealer letting you drool over my taters Girl 😉

          1. narf77

            Nothing wrong with slobbering over crack…so long as it stays in the packet 😉 I could hardly walk with arthritis pain in my left knee that just wouldn’t go away and since I lost weight I have had no pain. I was able to maintain a significant amount of first world bulk while I was vegan…potatoes and oil and nuts are vegan. I just had to learn to eat the right things rather than think I could just let my diet do the work. Kudos on your weight loss and keep sharing that crack…one day I might be able to sample a spoonful without falling off the wagon 😉

    1. Angela @ Canned Time Post author

      Seriously Happy is right! I started growing some chives after reading an awesome ‘in vegetables we trust’ post that had chive flowers in it. So pretty and I never knew they are eatable. Anyway, I needed an excuse to add my chives to a recipe and this was the first one I thought of.

  2. Pingback: Proud of Potatoes! | Spoon Feast

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