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Over the years, I’ve made this potato cake with lamb, ham and hard salami. It’s a perfect side for a lunch or dinner party.—Judy Batson, Tampa, Florida
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Nutritional Facts 1 slice equals 252 calories, 16 g fat (9 g saturated fat), 101 mg cholesterol, 526 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as International Potato Cake in Country Woman April/May 2011, p32
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Mar. 31, 2013 by saeeda
v delicious and yummy eassy to cook
Reviewed on Mar. 31, 2013 by valarie1641
But, I'd make it my way. Why mess with perfection. I have been making a potato cake for years but, without the lemon-pepper, Greek seasoning or garlic salt. I make it with pepperoni (cut-up) and fontina or provolone cheese. Everything else is exactly the same. It's Italian. And I don't use seasoned bread crumbs, but have wanted to try it. I just never think of it in time.
Reviewed on Mar. 30, 2013 by joybear1
Everyone raved about these potatoes. Left out the salami but family wants to try it with, so I'll make it again.
Reviewed on Mar. 29, 2013 by janabelle
go to the top of the page, above the recipe, and type "greek seasoning" into the search box.
Reviewed on Mar. 29, 2013 by Nutmeg04222
we loved this, nice change up for potatoes.. I would leave the meat out next time.
Reviewed on Mar. 29, 2013 by wirenut62
My family loves this! I even substituted salami with a layer of sauteed ground meat with green onions and used pepper jack cheese for the center layer. It was a hit!
Reviewed on Mar. 29, 2013 by garinkitchen
Sounds enticing; what is Greek Seasoning and can I make it from stuff in my cupboards.Would like to try it.
Sounds enticing; what is Greek Seasoning and can I make it from stuff in my cupboards.
Would like to try it.
Reviewed on Mar. 29, 2013 by Cocoabee
I made this on St Patricks Day, I used provalone cheese insteas of fontaina and no meat. It was wonderful and went great with several meat entrays. The last piece needed a little gravy and was delishious! Next time I'll use yugon gold instead of russets, pepper jack cheese and ground lamb with bacon for a complete meal "cake". It's a big"cake"!
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