Oat and Potato Cake

April  5, 2013
0 Ratings
  • Makes 6 servings
Author Notes

Oats and potatoes are rather bland on their own, but when a little meat and onion are added, along with a spicy hot sauce on the table, this frittata like hash brown is extremely satisfying. —inpatskitchen

What You'll Need
  • 3 medium potatoes (I used Yukon Gold)
  • 3/4 cup finely diced ham (1/4 inch dice)
  • 2 medium green onions, finely sliced
  • 3/4 cup rolled oats
  • 3 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • Additional sliced green onions for garnish
  • Your favorite hot sauce for serving (I like Cholula)
  1. Shred the potatoes on the large holes of a box grater(or use a shredding disc for your food processor) and then place them in a tea towel and squeeze out as much liquid as possible.
  2. Combine the potatoes, ham, oatmeal,green onion, eggs salt and pepper in a medium mixing bowl.
  3. Heat the oil and butter in a 12 inch non stick frying pan , add the potato/oatmeal mixture and spread it out evenly. Cover and cook over medium heat for 7 or 8 minutes until the bottom browns nicely.
  4. Invert the "cake" onto a platter and then slide it back in the pan. Continue to cook, covered again, for about 5 or 6 minutes until nicely browned on the bottom.
  5. Cut into wedges to serve garnished with a few green onions and as much hot sauce as you like for the "kick"!

See what other Food52ers are saying.

  • robin lewis
    robin lewis
  • foxeslovelemons
  • boulangere
  • susan g
    susan g
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

8 Reviews

robin L. March 19, 2014
would diced pancetta work here? and if so, would you brown it first?
inpatskitchen March 19, 2014
Diced pancetta would be wonderful and yes I would brown it first.
foxeslovelemons April 9, 2013
Great idea! Do you think this is something I could make over the weekend and re-heat slices of for breakfasts throughout the week?
inpatskitchen April 9, 2013
Thanks! You probably can if you're careful...I'd put a slice right into a pan with a little butter or oil to re crisp.
boulangere April 5, 2013
Oh yeah!
inpatskitchen April 6, 2013
Everything's better with Cholula!!
susan G. April 5, 2013
Oh no! Another gotta-try-it bookmark!
inpatskitchen April 6, 2013
Thanks susan!