Plenty of Potatoes

Well, it looks like our intensive potato bug squishing efforts this summer paid off. Unlike last year, we have an abundant potato harvest which we hope you are enjoying as much as we are!! In case you are feeling overwhelmed by the abundance though, here are a couple of recipes (from Ian Knauer’s The Farm: rustic recipes for a year of incredible food) to inspire new ways of enjoying the humble spud.

Potato Cheddar Pancakes with Perfect Fried Eggs

5 large eggs

2 (8-ounce) russet (I used the Belgians) potatoes

1 medium onion

4 ounces sharp cheddar cheese, cut into small cubes

1 Tablespoon cornstarch

salt and pepper

4 Tablespoons oil or other fat

Beat one of the eggs in a medium bowl. Grate the potatoes and onion into the bowl. Toss with cheese, cornstarch, 1 tsp salt and 1/2 tsp pepper.

Heat 2 Tbsp oil in a large skillet over medium heat until it shimmers. Divide the potato mixture into 4 mounds in the skillet, then flatten each into a patty. Cover the skillet and cook until the bottoms are golden and the edges crisp. Flip the pancakes over and continue to cook, covered, until they are golden crisp, about 10 minutes total. Transfer pancakes to plates and wipe out the skillet.

Heat the remaining 2 Tbsp of oil in the skillet over medium high heat until very hot. Crack the remaining 4 eggs into the skillet and cook until the edges are crispy, about 3 minutes. Reduce the heat to very low, cover the skillet, and continue to cook until the whites are set but the yolks are still runny (about 2 minutes).

Top each potato pancake with a fried egg. Season with salt and pepper and eat immediately.

Crispy Potato Cakes with Garlic and Herbs

3/8 cup unsalted butter, melted

2 1/2 lbs baking potatoes (I used the Belgians)

2 garlic cloves, finely chopped

1/4 cup finely chopped fresh herbs (thyme, rosemary, marjoram, oregano – I used 1 Tbsp dried herbs from this summer)

salt and pepper

Preheat the oven to 425.

Brush a 10 inch cast iron skillet with some of the melted butter. Slice the potatoes very thinly, using an adjustable slicer or very sharp knife. Layer 1/3 of the potatoes in the skillet, overlapping the slices, and drizzle them with some of the butter. Sprinkle the potato layer with 1/3 each of the garlic and herbs and sprinkle with 1/2 tsp each salt and pepper.

Layer 1/2 the remaining potatoes, then drizzle with half the remaining butter. Sprinkle with half the remaining herbs and 1/2 tsp each salt and pepper.

Layer the remaining potatoes on top and drizzle with the remaining butter. Sprinkle with the remaining garlic and herbs and 1/2 tsp each salt and pepper.

Cook the potato cake over medium heat until the bottom is pale golden, about 6 minutes. Cover the skillet and transfer to the oven. Bake until the potato cake is very soft, about 30 minutes. Let cool for 10 minutes in the pan, then carefully invert it only a serving platter or a cutting board. Serve sliced into wedges, sprinkled with more herbs.

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