Potato Cakes
Shredded potato & onion, fried in oil - contributed by Rebecca A. C. Smith

For 250 servings:

  • 35 lbs potatoes
  • 6 lbs onions
  • 1 quart milk
  • 6 Tbs salt
  • 2/3 cup olive oil, plus oil for greasing pans
  • 3 tbsp pepper
OR: For 6-8 servings:
  • 1 1/2 lbs potatoes
  • 1/4 lb onions
  • 3 Tbs milk
  • 1 tsp salt
  • 1 1/2 tsp olive oil
  • 1/2 tsp pepper
Boil unpeeled potatoes (for 250 servings, in batches of 10 lbs). Bring them to a boil and let boil for 15 minutes. Peel & allow to cool. Shred potatoes. Chop onions finely and saute in oil until translucent. Mix together onions, potato shreds, salt and pepper. Grease enough baking pans to hold mixture. Spread mixture in pans to the thickness of about 1 inch. Sprinkle evenly with milk. Bake at 425° F for 1 hour.

Arresty, Esther B; The Delectable Past; Simon and Schuster, New York, 1964, p. 41.

Potato Cakes is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Potato Cakes © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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