Potato Cake Benedict Recipe
Crispy Potato Cake, Marinated Cabbage Salad, Substitute Crab Cakes for Potato Cakes
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Ingredients
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Potato Cakes
Marinated Cabbage Salad
Optional Crab Cakes
Method
Potato Cakes
- 1
- 2
Make Potato Mixture
Once cooled, mash the potatoes in a large bowl. Add the egg, all-purpose flour, chopped green onions, salt, and black pepper. Mix until combined.
- 3
Form Cakes
Shape the potato mixture into round cakes, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Fry the Cakes
Heat olive oil in a large skillet over medium heat. Fry the potato cakes until crispy and golden brown on both sides, approximately 4-5 minutes per side. Remove and drain on paper towels.
Marinated Cabbage Salad
- 5
Prepare the Cabbage
In a large bowl, combine the sliced cabbage and grated carrots.
- 6
Make Marinade
In a separate bowl, whisk together the rice vinegar, sugar, salt, and sesame oil until the sugar dissolves.
- 7
Combine and Marinate
Pour the marinade over the cabbage and carrots. Toss well to combine. Let it sit for at least 30 minutes to marinate.
Optional Crab Cakes
- 8
Prepare the Crab Mixture
In a bowl, combine the cooked crab meat, breadcrumbs, mayonnaise, egg, Old Bay seasoning, and salt. Mix gently to combine.
- 9
Form Crab Cakes
Shape the crab mixture into patties, about 2 inches wide.
- 10