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Potato Cake

Italian.Chef's picture
Ingredients
  Idaho potatoes 8 Large
  Eggs 3
  Salt To Taste
  Butter 3 Tablespoon, melted
  Olive oil 3 Tablespoon
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Tablespoon
  Egg yolk 1 , lightly beaten
Directions

Butter an 8-inch cake pan with a removable bottom.
Fill a large saucepan two-thirds full with water.
Add potatoes.
Bring to a boil.
Boil gently until potatoes are tender.
Preheat oven to 350F (175C).
Peel and mash potatoes while hot.
Beat 3 eggs with salt in a large bowl.
Beat in melted butter and oil.
Add mashed potatoes, Parmesan cheese and flour; mix well.
Put potato mixture into buttered pan and smooth top with a spatula.
Brush top with beaten egg yolk.
Bake 20 to 25 minutes or until top is golden.
Unmold potato cake and place on a warm platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5417 Calories from Fat 996

% Daily Value*

Total Fat 113 g173.2%

Saturated Fat 42.6 g213.2%

Trans Fat 0 g

Cholesterol 952.9 mg317.6%

Sodium 2283.6 mg95.1%

Total Carbohydrates 1011 g337%

Dietary Fiber 104.5 g417.8%

Sugars 1.7 g

Protein 144 g288.7%

Vitamin A 45.1% Vitamin C 777.4%

Calcium 57.6% Iron 28.8%

*Based on a 2000 Calorie diet

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Potato Cake Recipe