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Potato Chive Cake

Name: Potato Chive Cake
Prep time: 5
Cook time: 30

(8 votes, average: 4.00 out of 5)

5 min prep

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

This Potato Chive Cake is stupendous with eggs for breakfast or with grilled chicken sausage and a salad of dark leafy greens for dinner. I like to make it from scratch with hot, newly...

2 large Russet or Idaho baking potatoes, about 8 to 10 ounces each, scrubbed, not peeled and cut into quarters lengthwise
2 tablespoons olive oil, or to taste, divided
freshly grated nutmeg to taste (optional)
1 bunch of chives, scissored into ½” lengths
sea salt

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Nutrition Facts

Calories

136 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

18 g

Sugar

1 g

Fiber

1 g

Protein

2 g

Sodium

319 mg

Directions

Put the potatoes in a saucepan and cover with cold water. Bring to a boil and add a generous pinch of salt. Cook until just fork tender. Drain.
Mash the potatoes, skins and all, until they are roughly broken up. Drizzle in 1 tablespoon of the olive oil and a grate or two of nutmeg if using. Mash the oil into the potatoes until they come together. Add a teaspoon more oil if the potatoes look dry. Fold in the chives with a spatula until well blended.
Heat a cast iron or non-stick skillet over a medium high heat. When hot, brush with the remaining olive oil (about 2 teaspoons). Add a little of the potato. If it sizzles the oil is hot enough to cook the cake.
Tip all the mash into the skillet and form into a rough flat round. Pull the edges away from the side of the pan. Turn the heat down to medium and cook for about 5-8 minutes. Turn with a metal spatula and brown the other side. If it breaks, it doesn’t matter. Just form the potato back into a cake. Cook another 8-10 minutes. Loosen the sides and turn onto a plate. Serve.

Chef Tips

You can make one big thick cake as described or individual ‘silver dollars’ as shown. If you like butter, mash the same quantity of it with the potatoes instead of olive oil. If you use butter, definitely mash in some nutmeg. Use olive oil to brown the cake. If the mash is at room temperature, cover the pan with a lid for the first 5 minutes.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.