Cast Iron Skillet Potato Cake

Ahhh the humble potato. It is like the little black dress of the culinary world.

What doesn’t go well with the delectable potato?

You can dress it up like a French Gratin.

Even better you can make it casual and comfortable like smashed, with butter and sour cream.

I decided to make mine all crispy and crunchy in my cast iron skillet.

This is a pretty versatile recipe.

You could serve it for a big family breakfast, alongside bacon and eggs.

You could serve this for a Lenten lunch with a piece of fish and a salad to go with it.

Most of all you could serve this for dinner along with a juicy steak for a special treat, perhaps to celebrate a promotion or something.

Anyway you make it, there is nothing better than the oh so humble potato.

In a small saucepan, melt the butter and bring it to a gentle simmer. When the milk solids start to sink to the bottom, slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids set aside.

Cut all of the potatoes into thin (1/8-inch thick) slices. I used my trusty mandolin to ensure they are as close to thinness as possible.
 Transfer them to a bowl and cover them with 3/4 of the melted butter. Season with a little salt, pepper and rosemary. Toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.

Layer the potatoes. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.

Place the skillet on the stove top on high heat and cook until the edges start to brown. It will take about 5 to 8 minutes. Place the skillet in the oven and cook, until the potatoes feel tender in the center when pierced with a fork. Remove the skillet and carefully pour off any excess butter or liquid that may have formed on the bottom.  Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter over. Lift off the skillet and use a large spatula to place it back in the skillet. Pour the butter back in and cook in the oven for an additional 5 to 8 minutes. Remove from the oven. Pour off any liquid. Garnish with chives and serve.

Print Print Recipe

Skillet Fried Potatoes

Ingredients:

1/2 stick unsalted butter
6 potatoes peeled
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons chopped rosemary
Chives for garnish

Directions:

In a small saucepan, melt the butter and bring it to a gentle simmer. When the milk solids start to sink to the bottom, slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids set aside.

Cut all of the potatoes into thin (1/8-inch thick) slices. I used my trusty mandolin to ensure they are as close to thinness as possible.

Transfer them to a bowl and cover them with 3/4 of the melted butter. Season with a little salt, pepper and rosemary. Toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.

Layer the potatoes. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.
Place the skillet on the stove top on high heat and cook until the edges start to brown. It will take about 5 to 8 minutes. Place the skillet in the oven at 400 degrees and cook, until the potatoes feel tender in the center when pierced with a fork if they start to brown to fast lower the temp to 350. Remove the skillet and carefully pour off any excess butter or liquid that may have formed on the bottom. Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter over. Lift off the skillet and use a large spatula to place it back in the skillet. Pour the butter back in and cook in the oven for an additional 5 to 8 minutes. Remove from the oven. Pour off any liquid. Garnish with chives and serve.

Peace be with you,

Veronica

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36 Responses to “Cast Iron Skillet Potato Cake”

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    Wit,wok and wisdom — August 18, 2011 at 11:45 am

    This is a lovely dish you have here Veronica!I absolutely love potatoes and I like the way you have cooked the dish:)Thanks for the recipe!

    Cheers,
    Wit,wok&wisdom

    Reply

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    Dawnie @ The Coach's Wife's Kitchen — August 18, 2011 at 12:07 pm

    These look so delicious! I am loving your blog!

    Reply

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    Lizzy — August 18, 2011 at 12:42 pm

    Oh, you did this perfectly! Just beautiful!!!

    PS…gazpacho would be fabulous with fresh tomatoes :)

    Reply

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    Cassie @ Bake Your Day — August 18, 2011 at 12:55 pm

    This is beautiful Veronica! I like my hash browns, french fries, etc. to be crispy on the outside and it looks like you have mastered that on this dish, yum!

    Reply

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    icancookthat — August 18, 2011 at 1:03 pm

    I am pretty potato obsessed, but I’ve never tried this method! Thanks for sharing!

    Reply

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    Rachel @ My Naturally Frugal Family — August 18, 2011 at 1:20 pm

    I LOVE potatoes and this looks fantastic :)

    Reply

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    Lacy — August 18, 2011 at 1:30 pm

    Wow this looks amazing! Nice and crisp golden brown on the outside, I bet it was fantastic!

    Reply

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    RavieNomNoms — August 18, 2011 at 1:33 pm

    That is just simply gorgeous! I love that you used a cast iron skillet for this. I pretty much love anything that is cooked in cast iron…

    Reply

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    Stephanie @ Eat. Drink. Love. — August 18, 2011 at 3:17 pm

    Oh, I have only had a potato cake once before, but I remember it being SO good! Yours looks wonderful! Love the golden brown crispiness on it!

    Reply

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    Gloria — August 18, 2011 at 5:25 pm

    Look delicious!! gloria

    Reply

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    Susan Lindquist — August 18, 2011 at 5:27 pm

    This is just so beautiful and simple and good! Veronica, you have grown soooo much as a blogger! I love stopping in to see what you’re doing with your recipes, your writing, and your photography! Keep it up! I am so inspired by you! Blessings!

    Susan

    Reply

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    Juju@ getfitjuju.blogspot.com — August 18, 2011 at 6:49 pm

    This recipe looks so delicious! I really need to get a cast iron, but haven’t had a chance to buy one. I love how you made it so crunchy on the outside! =]

    Reply

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    The Farmers Wife — August 18, 2011 at 8:38 pm

    That is so beautiful, I love how you made this recipe. It would be such a delicious addition to any breakfast or brunch. I can’t wait to give this a try!

    Reply

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    Paper Plates and China Recipe Blog — August 18, 2011 at 9:25 pm

    This looks so yummy! I’m always trying to find new ways to use potatoes. I’m pretty sure my family would love this!

    Reply

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    Susan — August 18, 2011 at 10:33 pm

    That looks gorgeous Veronica! I know my sister would love it. She’s a potato fiend!

    Reply

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    Lark (SparkyLarky)@ Lark's Country Heart — August 18, 2011 at 10:35 pm

    No this is a recipe I want A.S.A.P. to be made in my kitchen1 Oh my laws….this looks perfect!

    Reply

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    Lark (SparkyLarky)@ Lark's Country Heart — August 18, 2011 at 10:35 pm

    No this is a recipe I want A.S.A.P. to be made in my kitchen1 Oh my laws….this looks perfect!

    Reply

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    Torviewtoronto — August 18, 2011 at 11:09 pm

    this looks fabulous lovely way to have potato

    Reply

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    Erin — August 19, 2011 at 2:46 am

    These look super crispy, just the way I like potatoes!

    Reply

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    KEcker — August 19, 2011 at 3:41 am

    Wow, those crispy potatoes look so delicious!

    Reply

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    Dulce Dough — August 19, 2011 at 4:59 am

    Looks beautiful! I love crispy potatoes like this!

    Reply

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    janet@cupcakestocaviar — August 19, 2011 at 5:00 am

    Yum yum yum!!! Sometimes the simplest foods are the best. I am making this. You think 1am is a decent time to make it? I wouldn’t have to share since everyone else is asleep.

    Reply

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    Anonymous — August 19, 2011 at 5:15 am

    My mum cooks potatoes like this. She sometimes add a little bit of fresh cream to it. Your looks healthier though… :-)
    Eftychia from: http://www.dreamofcakes.net

    Reply

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    Savannah McQueen — August 19, 2011 at 11:52 am

    Veronica, I just bought two large bags of potatoes, and now i know what to do with at least a few of them.

    Reply

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    Sandra — August 20, 2011 at 12:49 am

    Love this Veronica!

    Reply

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    Charlie — August 20, 2011 at 6:35 pm

    Hi Veronica: I really like your post.

    This is what we would call a pan haggerty.

    These are great because you can put any filling in them.

    Although it isn’t lenten we like ours with bacon and a good wesleyendale cheese, in between the layers.

    Great with a salad or all by itself for lunch.

    Reply

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    Mother Rimmy — August 21, 2011 at 12:33 am

    I have a brand new skillet just waiting for this recipe. I’ll bet I could do the same thing with sweet potatoes too, don’t you think?

    Reply

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    veronica@mycatholickitchen.com — August 21, 2011 at 12:45 am

    OH Kristen, I never thought of that. It would be very good with sweet potato. Dont forget to season your new skillet.

    Reply

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    Ann — August 21, 2011 at 1:50 am

    This was a beautiful recipe…congratulations on making Top 9!

    Reply

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    Cindy — August 30, 2011 at 9:23 pm

    I love potato anything! Looks delish.

    Reply

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    marble top dining table — February 25, 2012 at 2:57 pm

    I LOVE potatoes and this looks fantastic :)

    Reply

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    Gerontologist — January 2, 2013 at 4:12 pm

    This looks really good. I think I will prepare this in my Baptist kitchen. Happy New Year 2013.

    Reply

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    vgantley — January 4, 2013 at 4:05 pm

    Ha Ha very funny. Happy New Year to you also.

    Reply

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    Jessica — May 15, 2013 at 8:19 pm

    This looks delicious! What temp do you put your oven on? I want to make this soon, thanks!

    Reply

    • vgantley — May 15th, 2013 @ 11:10 pm

      Thanks for catching that Jessica. I have changed it. I think I cooked it on 400. If it starts to brown to fast then lower the temp to 350.

      Reply

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    Cynthia — October 21, 2013 at 8:32 pm

    I am making this recipe for the second time and we love it. I am using thyme instead of rosemary because that it what I have in my garden. Thanks for the new addition!

    Reply

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