This potato cake recipe is really handy and good to keep in the fridge for a couple of days after cooking, that’s of course if it lasts that long.
Potato Cakes are simple to make and a great side dish which can be eaten hot, or taken on a picnic and eaten cold. Usually quite fiddly frying individual cakes on the stovetop, this version lets you cook the whole cake in the oven, along with the rest of your meal.
Grated potato, lardons and onion are the basic ingredients for this, all cooked in a springform sandwich tin.
1kg Maris Piper potatoes
Pack of pancetta lardons
Pre-heat your oven to 190C/170C fan or Gas Mark 5.
Peel the potatoes and parboil them in a saucepan of boiling water over a high heat for around 5 minutes.
Dry-fry the bacon until crisp and set aside.
Remove the potatoes from the heat and put them in a bowl of cold water.
When cold enough to handle, coarsely grate each potato into a bowl.
Place a baking sheet in the oven for 5 mins to heat.
Grease a 23cm loose-bottomed cake tin with butter and scatter the potato over the tin, but don’t pack it tightly, then dot the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.