Potato Cake

Great texture - soft, well seasoned centre with extra depth created by the egg, plus the crunchy outside characteristic of a great potato dish. So easy to throw together, and is convenient if you wish to prepare it in advance of serving. Suits a dish craving a crunch alongside, as a replacement for chips for example - a gently cooked fish dish, or melting pork or lamb.

"Generally I use 2 medium potatoes per person. The trick is to work quickly so that the potato stays white, however it can be precooked to when it is a light golden brown and reheated on high heat. Enjoy."- Vita Beder.

 
Pictured: Potato cake

8 Potatoes, medium size
1 onion
1 egg
Salt
Oil

Prepare shallow oven dish with enough oil to cover pan well. And that will fit the mix to a depth of ½ inch. Heat in oven so that the oil gets very hot but not smoking.  Time this so that you can put the potato mix in immediately after grating and mixing with the egg.

Grate potato and onion; lightly beat egg in a large bowl and add the grated potato and onion; add salt and mix.

Place in the hot oiled dish smoothing mixture quickly to the ½ inch depth.

Bake in hot oven, around 220°C, for about 10 minutes.
Lower heat to medium for 10 minutes. At this stage it should be turning to a light golden brown.
Bake for another 10 to 15 minutes on high until edges are crisp and centre is starting to colour. Serve immediately.

Serves 4 to 6 as a side dish

TasteTip - Salt was once such a valuable commodity that during the Roman Empire soldiers received salt as part of their pay - the derision for the term "salary".