Avocado Potato Cake
A simple potato cake we love. Check out how green the avocado gets once it heats up.
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Ingredients
4 Cups Shredded Gold Potatoes
2 Ripe Avocados
Salt and Pepper To Taste
Preparation
1. Shred the potatoes and spin them in a salad spinner if you have one to remove excess moisture. You can gently squeeze them in a towel in you do not have a salad spinner.
2. In a bowl mash the avocados then add the potatoes and mix well. Your hands may be your best tool for this job but make sure it is well mixed.
3. Heat a saute pan over medium-high heat. Add about ¼” of oil to the bottom of the pan
4. Spoon the potato mixture into the oil and press to desired cake size and about ½”- ¾” thick.
5. Cook until caramelized then flip to finish cooking
6. Season with salt and pepper to taste
NOTE: It is important to have everything ready to go before shredding the potatoes so they don’t have time to sit and oxidize. Some recipes or techniques will say to soak the potatoes in water while preparing everything else but that will remove some starch that the cakes need to hold together since we are not using binders like egg and bread crumbs.