Potato Chive Cake | Recipes | Cook For Your Life
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Potato Chive Cake

Rated 4 out of 5
4 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 5 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 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. This recipe can be made from scratch with hot, newly mashed...


  • 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-inch pieces
  • Sea salt, to taste
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Nutrition Facts


136 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


18 g


1 g


1 g


2 g


319 mg


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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. 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.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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