I'm a bit of a procrastinator this year in regards to Thanksgiving. I have absolutely no idea where we are going or what I am cooking if I do indeed host. A large part of the procrastination has to do with the weather. West Virginia weather in November is really unpredictable. Some years it's in the 60's and other years it's snowing. Plus my in-laws live in the mountains so their weather is even more unpredictable than ours. So all in all I have no idea what we are doing for Thanksgiving this year, yet. I'm hoping that by next week I will be able to figure out if I'm hosting or not. Then the debate about what to fix starts, with my kids insisting on Cornish game hens, my in-laws preferring turkey and we not wanting either. Honestly I prefer the sides and dessert, I have never been a big fan of turkey.
I have been trying to reduce the amount of snacks that my kids eat. If given the option they will only eat snacks and never eat an actual dinner all week. So to combat this habit I have been reducing their snacks and making dinners that they are likely to at least try. The following is a recipe for Potato and Egg Cake, which is kid friendly and makes delicious leftovers.
Adapted from the Food Network Magazine.
Potato and Egg Cake
- 2 pounds Yukon gold potatoes, peeled and cut into 2 inch pieces
- 5 tablespoons unsalted butter, room temp
- 4 tablespoons breadcrumbs
- 1 cup grated parmesan
- 4 large eggs, beaten
- 4 ounces sliced provolone cheese
- 1/2 cup thinly sliced jarred roasted red peppers, drained and patted dried
- 3 tablespoons chopped flat leaf parsley
- Preheat oven to 475 degrees.
- Add a rimmed baking sheet to the oven to preheat.
- Fill saucepan with enough water to cover potatoes.
- Add potatoes to boiling water over high heat.
- Let cook until potatoes are soft, 15-20 minutes.
- Butter an 8 inch cake pan.
- Sprinkle with 2 tablespoons of the breadcrumbs.
- Add 4 tablespoons of the butter and the parmesan to the potatoes, mash.
- Season with salt and pepper.
- Add in the beaten eggs, slowly and mash.
- Spread half to the mixture to the buttered cake pan.
- Top with provolone, peppers, and parsley.
- Make sure to keep an inch border all around the edge.
- Top with the rest of the potato mixture, and smooth top.
- Add the remaining 2 tablespoons of bread crumbs.
- Grate the remaining 1 tablespoon butter over top.
- Place the cake pan on the heated baking sheet and baked for 15-20 minutes, or until nicely browned on top.
- Loosen the edges of the cake with a knife.
- Unmold and let the cake rest for 5 minutes before slicing.
- The version from the picture is made with gluten free panko. Gluten free panko is a great substitute for regular bread crumbs and I use it a lot in recipes.
- The gluten free version takes a little longer to brown, approximately 5 minutes.
- If you aren't a fan of provolone this would also work with Havarti or swiss.