Recipe Details
Perfect Weekend Breakfast: Crispy Potato Cakes with Peppery Cream & Tangy Salsa
These potato cakes are inherently comforting and substantial when served plain, yet they illustrate a fundamental culinary principle: most dishes are enhanced by the addition of a fried egg. The peppery cream and tangy salsa complement this dish by balancing its savory notes with a spicy warmth and bright acidity, respectively, creating a harmonious balance of flavors and textures that defines an ideal weekend breakfast.
Key Ingredients
To prepare these, begin with 1¼ cups (230g) of leftover mashed potatoes, if available. Additional components include:
For the potato cakes: ¼ cup (30g) finely grated onion (optional, for sweetness), 1 small garlic clove (minced), 1 large egg (if binding is needed), 2–3 tbsp all-purpose flour (or cornstarch), ½ tsp dried thyme or chives (herbaceous accent), kosher salt, freshly ground black pepper, and 2 tbsp butter/oil (for frying).
For peppery cream: ½ cup heavy cream, ½ tbsp butter, ¼ tsp black pepper, pinch of salt.
For tangy salsa: 1 cup diced ripe tomatoes, 2 tbsp red onion (finely diced), 1 tbsp lime juice, 1 seeded jalapeño (adjust heat), 1 tsp fresh cilantro (chopped), pinch of salt.
Step-by-Step Preparation
1. Prepare the Potato Base
If using refrigerated mashed potatoes, drain excess moisture (if any) and let sit at room temperature for 10 minutes to release starch. Transfer to a bowl and mix with grated onion, minced garlic, dried herbs, and egg (if included). Gradually add flour while stirring to form a cohesive dough—consistency should hold shape when pressed. Season with salt and pepper.
2. Shape and Fry the Cakes
Divide the mixture into 4–6 equal portions (≈½ cup each) and shape into ½-inch thick patties. Heat butter/oil in a non-stick skillet over medium heat. Cook patties for 3–4 minutes per side until golden brown and crispy; drain briefly on paper towels.
3. Make Peppery Cream
In a small saucepan, melt butter over low heat. Add heavy cream and black pepper, whisking to combine. Simmer gently for 2–3 minutes until slightly thickened (do not boil). Season with salt and set aside.
4. Assemble Tangy Salsa
Combine diced tomatoes, red onion, lime juice, jalapeño, cilantro, and salt in a bowl. Refrigerate for 10 minutes to allow flavors to meld.
5. Serve
Plate the crispy potato cakes, drizzle with warm peppery cream, and top with tangy salsa. Pair with a fried egg (over easy or sunny-side up) for the complete, balanced experience.
This method elevates the humble potato cake into a weekend-worthy centerpiece, leveraging leftover ingredients and simple, intentional pairings to deliver depth and satisfaction.