Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Pacific Northwest and Alaska
  New Posts New Posts RSS Feed - Idaho Potato Cake
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Idaho Potato Cake

 Post Reply Post Reply Page  <12
Author
Message
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3339
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 13 November 2013 at 04:49
Lol...have both buddy...it truly is a nice comforting mealWink
Go ahead...play with your food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5754
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 31 December 2017 at 12:50
Ron,  

Definitely has a similarity to a  Tortilla Espa├▒ola ( potato omelette ) + a Tortilla Campesina (omelette with porc or ham or both and potatoes ) however, the method is different ..  

Looks delicious  !!  
www.guidepost.es
Gourmet┬┤s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8236
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 January 2018 at 12:05
I made this again on the morning of New Year's Eve - it turned out very well!

I followed Jerod's outline to a "T" - except for one thing: I doubled the bacon, because we really like bacon. For the seasoning, which was interspersed between the layers with a delicate hand, we used Montana's own Alpine Touch:

https://www.alpinetouch.com/

It's the best thing that I know of for almost anything; a seemingly-simple blend of salt, pepper, onion, garlic...but done in a way that creates a really special highlight to everything from meats, eggs and potatoes to popcorn, jerky and soups...and probably a thousand other foods....

We prepared this in our cast iron skillet and it turned out beautifully; in fact, it was so beautiful that I decided to take a photo:



As you can see, we topped it with some extra-sharp Wisconsin cheddar cheese, which toasted up very nicely.

Everything about this was delicious - the thing I like best is how the flavours are stacked from the bottom to the top. The potatoes on the bottom were browned a bit, crisp and wonderfully savory - the tender onions, which were caramelised just a bit, provided a counterpoint that worked its way up through the other layers of melt-in-your-mouth potatoes. The bacon and cheese on top were just the ticket on a sub-zero morning, and the creamy, farm-fresh eggs held it all together, making this a truly special breakfast.

This was probably my best attempt, to date, and it made a nice closing for our year. I sure that if you try it, you will enjoy it... and you won't regret it!

Ron
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply Page  <12
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.047 seconds.