Roast Yam and Potato Cake
Recipe by Chef Michael Williams
Michael Williams

Roast Yam and Potato Cake

    Here is a recipe that is inspired by Roesti which is a fancy German hashbrown. We have added some extra veggies and an egg to help bind it a little.



    1. 1. Grate the yams and potato using the large holes on a cheese grater. Squeeze all the extra liquid from the potato with your hands and then immediately combine the potato, yam and egg in a mixing bowl. Stir until mixture is totally combined.                                  ** Mixing immediately will prevent the potato and yam from going brown.**
    2.  Preheat a large frying pan on medium heat and add some olive oil and then the onion, garlic and red pepper. Sauté until nicely browned but not burnt.
    3.  Now add the sautéed onion, peppers and garlic to the potato mixture, along with the coriander, nutmeg, salt and pepper and stir to combine.
    4.  Preheat the oven to 450° F.
    5.  Preheat a large caste iron or non-stick pan on medium heat. Add 2 tablespoons oil or clarified butter and then the mixture. Form an even round shape leaving about ¾ of an inch from the edge of the pan and using a flipper push the mixture down a little. Make sure the cake is no more than ¾’s of an inch thick                                                  ** There is a little more oil being used in this recipe than we normally use, but it will help prevent the cake from sticking**
    6.  Cook the mixture on the burner for about 2 minutes just to make sure the pan is back up to heat and the mixture has started browning.
    7.  Transfer pan to the oven and bake for about 20 minutes or until the potato is cooked and the cake is lightly browned on top.
    8.  Now serve like a cake right out of the pan. Cut into pieces and lift out with a flipper or pie lifter.


    •  Serve with tomato sauce, salsa or plain yogurt for a nice added touch.
    •  Add ½ cup of grated parmesan cheese to the mixture for a little extra flavour.

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