This Potato Chive Cake is stupendous with eggs for breakfast or with grilled chicken sausage and a salad of dark leafy greens for dinner. This recipe can be made from scratch with hot, newly... mashed potatoes, or you can use leftover mashed potatoes from the fridge — just bring them to room temperature first. It’s best to use Russets or Idaho potatoes for the mash. They have just the right texture to make this perfectly comforting treat.
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 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 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.
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. Use olive oil to brown the cake.
If the mashed potato is at room temperature, cover the pan with a lid for the first 5 minutes.