Weekend baking…for dinner!

5 Oct

What we have here is a cake, but not your typical cake or maybe it’s a pie…after all it does have a crust, but it’s also layered, confused yet? 

This is a potato “cake”; I’ve been making this for years.  It’s one of those recipes that’s been in my family for decades, my mom made it, my grandmother made it and now I’m making it.  I learned not from a recipe but by watching my mom.  The only difference between my version and that of my mom’s it that she puts the bread crumb crust on the top of the cake and I out it on the bottom. 

This cake boasts two luscious layers of mashed potatoes, sandwiched in between is homemade salami (I’m Italian, is there any other kind of salami?) , mozzarella, hardboiled egg and parmesan cheese.  It’s assembled and baked to delicious goodness in a 9-inch spring form pan.

Potato Cake

Crust:

1 Cup of breadcrumbs

3 TBSP of EVOO (seriously not trying to go Rachel Ray on you, it’s just easier)

2 TBSP of chopped parsley (optional)

Salt & pepper to taste.

In a medium pan sauté breadbrumbs and olive oil until well coated.  Add salt and pepper to taste.  Take off the stove and add chopped parsley.  

In a well greased 9-inch spring form pan press the breadcrumbs on the bottom to form a crust.  Set aside.

Potato Filling

Preheat oven to 350

6 Potatos medium – large

1 TBSP butter

½ Cup of chopped salami (you can use your favourite cold cut as well)

½ Cup grated mozzarella

2 Large hard boiled eggs

¼ Cup grated parmesan cheese

Salt & pepper to taste

1 TSBP EVOO

Wash and quarter potatoes and add to salted boiling water.  Cook until fork tender.  Drain and let cool for about 10-15 minutes.

Take skin off the potatoes and using a ricer mash potatoes into a medium bowl.  Add butter, salt & pepper and mix with a wooden spoon.

Take half of the mashed potato and spoon into the bottom of the 9-inch spring form pan.  Using your fingers gently press down and make sure the crust is covered.

Sprinkle the parmesan cheese, mozzarella, salami and boiled egg in the centre.

Add the rest of the mashed potato and even out the top of the cake.  With a pastry brush, brush on the EVOO across the top.

Place cake in the middle rack and bake for 45 minutes.

Buon Appetito!

 

Advertisements

6 Responses to “Weekend baking…for dinner!”

  1. Linda October 5, 2009 at 12:46 PM #

    This looks delicious, a different way to make spuds!
    Look forward to more recipes.

  2. Sonia October 5, 2009 at 1:26 PM #

    This looks yummy, I love the presentation.

  3. Angela October 6, 2009 at 3:41 PM #

    My mom used to make something similar but I forgot about it over the years. Now I have to make this, thanks for the recipe. 🙂

  4. Diana October 6, 2009 at 3:51 PM #

    Great looking cake and yummy too.

  5. Jane October 6, 2009 at 3:52 PM #

    Looking forward to more recipes, will keep checking back. Great blog by the way!

  6. Anna October 6, 2009 at 3:53 PM #

    Thanks Ladies!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: