In creating this Ramps Potato Cake I varied from the traditional Southern potato cake. The traditional Southern cake is more like a pancake with flour and mashed potatoes. For this cake I have used shredded potatoes, only add the ramps and a bit of salt and cook it in an 8 inch cast iron skillet. This allows the flavor of the ramps to shine. I cook this in butter which makes this a variation of what in French cooking is called Pommes Darphin. This simple dish is frequently used as a base for other ingredients such as shredded vegetables with a vinaigrette, sautéd mushrooms or a seafood or foie gras medley. In this recipe I am cooking the ramps in the potatoes to enhance their flavor. You may recognize this as a Swiss Rosti. Rosti is usually cooked in olive oil. That is an acceptable option for this dish, if you prefer.
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Notes on Technique
This simple dish is all about technique. There are two issues to worry about. First, making sure the potatoes stick together. Second, making sure you have nice even cooking. Both are easily addressed with a little care.
Making Sure the Potatoes Stick Together
There are a handful of tricks that will help the potatoes stick together. Start with finely shredded potatoes. Spread the potatoes evenly with a spatula using a bit of pressure to pack down the potatoes. Continue to work in a circular manner to spread the potatoes evenly.
Ensuring Even Cooking
You want to the cake to have a nice browned surface. The problem, however, is the surface is face down in the pan so you cannot see it. You also want to make sure all the potato is cooked, including the inside of the cake. To accomplish this use the following techniques:
- Cook on a medium-high heat. Err to the medium side to begin with to make sure the outside does not sear too quickly or become blackened.
- Rotate the pan while cooking to eliminate hot spots that might over cook.
- Pay close attention the the outside edge of the cake. If it is lightly browned the bottom is likely more browned. Also, you may be able to smell the nice fried potato smell as an indication of doneness. Regardless, the cooking should take about 5-8 minutes.
Notes on Ingredients
Ramps
Ramps grow wild in higher elevations in the North American Appalachian mountains. They are somewhat hard to describe if you are unfamiliar with them. You can find them in Appalachian states in the spring and frequently shipped to eastern states in the U.S.
Potatoes
Russet potatoes are best for this dish. They are very starchy and the potatoes will stick together.
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Ramps Potato Cake
This southern delicacy cooks perfectly in a cast iron skillet. Appropriate.
Ingredients
- 1 large russet potato
- 4-5 leaves of ramps with stalks
- 2 Tablespoons of butter
- salt, to taste
Instructions
- Peel the potato. Julienne the potato with a mandeline or fine blade of a food processor.
- Chop ramps. Leaves into 2 cm (a bit less than 1 inch) strips, stalks into smaller bits.)
- Place the potatoes in a bowl. Give a light squeeze to remove a bit of water from the potatoes. Mix in the ramps and salt through the potatoes. Allow to sit while heating the pan and melting the butter. This will release a bit more water.
- Heat an 8 inch cast iron skillet over medium-high heat (see note). Melt the butter and swirl around the pan to coat. Including a bit up the sides of the pan.
- Spread the potatoes in the pan. Use a spacula to spread evenly. Work in a circular motion slightly packing the potatoes.
- Allow to cook while continuing to lightly pack. Turn the pan occasionally to avoid hot spots. The cake should be flipped when the bottom is nicely browned, Of course, you cannot see the bottom. Observe carefully the edges, when they begin to brown the bottom is likely more browned. You may also go by the smell of the cooked potatoes. Regardless 5-8 minutes is about right.
- Place a heat proof plate over the pan. Flip carefully and quickly. Turn the cake out into the plate. Then slide in the flipped cake back into the pan, to cook the same way.
- Serve hot. If neccessary, it can be kept warm for a bit in a low oven.
Notes
Cooking temperature: Medium-High is recommended. Start closer to medium if you are unsure. You don't want the bottom to brown too quickly and not cook thoroughly. Nor do you want it to blacken.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 201mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 2g
Calculated Nutrition is estimated.
