Cheesy Potato Cakes
These moreish potato stacks are a take on hash browns but are baked rather than fried so are healthy and free-formed so are easier to assemble.
Some finely chopped fresh rosemary or thyme is a flavoursome addition.
Can be prepared several hours in advance then bake when required. Small ones using a teaspoon of mixture are a tasty pre-dinner nibble.
Makes 12-16 cakes enough to feed 4-6 people
2 large (500g) all-purpose potatoes, quartered
2 cloves confit or roasted garlic
½ cup Origin Earth Pecorino
freshly ground sea salt
1 Place potatoes in a saucepan of cold water, cover and bring to the boil. Remove lid season to taste with salt and simmer for 20 minutes or until potatoes are just tender. Drain, run under cold water, drain again and set aside to cool completely.
2 Preheat oven to 220°C. Line a baking tray with baking paper.
3 Grate cold potatoes on the large holes of a box grater and place in a large bowl. Add garlic and cheese and mix to combine – the easiest way to do this is with two forks.
4 Take tablespoons of mixture, place in heaps on prepared baking tray and bake for 35-40 minutes or until lightly browned.