This incredible layered potato cake with spinach and meat transforms humble potatoes into a show-stopping dish that’s crispy on the outside and incredibly tender inside. This hearty recipe combines seasoned ground meat, fresh spinach, and melted cheese between layers of perfectly cooked potatoes, creating a complete meal that will revolutionize how you think about potato dishes.
Ingredients
For the Potato Base:
- 4 large potatoes (approximately 800g/1.75 lbs)
- Water for boiling
- 1 teaspoon salt (for boiling water)
For the Egg Binding Mixture:
- 3 large eggs (beaten)
- 2 tablespoons all-purpose flour (30g)
- ½ teaspoon salt
For the Meat and Spinach Filling:
- 2-3 tablespoons vegetable oil (for cooking)
- 1 medium onion (approximately 150g/5.3 oz, diced)
- 2 cloves garlic (minced)
- 250g ground meat (beef, pork, or turkey)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon Provençal herbs (or mixed dried herbs)
- 1 large tomato (approximately 200g/7 oz)
- 1 tablespoon tomato paste
- 200g fresh spinach (washed and chopped)
- 2 spring onions (chopped)
- 2 tablespoons fresh dill (chopped)
- 120g cheese (mozzarella or cheddar, grated)
For Assembly and Cooking:
- 2-3 tablespoons vegetable oil (for frying)
- 3 additional eggs (for final coating)
For the Avocado-Garlic Sauce:
- 2 medium tomatoes (sliced for garnish)
- 1 medium onion (sliced for garnish)
- 2 spring onions (chopped)
- 2 tablespoons fresh parsley (chopped)
- ½ ripe avocado
- 2 tablespoons sour cream
- 3 cloves garlic (minced)
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
Step-by-Step Instructions
Preparing the Potato Foundation
Step 1: Wash and peel the potatoes, then cut into large chunks for even cooking. Place in a large pot and cover with cold water by 2cm (¾ inch).
Step 2: Add 1 teaspoon of salt to the water and bring to a boil over high heat. Reduce heat to medium-high and cook for 15-20 minutes until the potatoes are tender when pierced with a fork.
Step 3: Drain the potatoes thoroughly and let them cool slightly. Once cool enough to handle, grate them using the large holes of a box grater.
Step 4: In a large bowl, beat 3 eggs with 2 tablespoons of flour and ½ teaspoon of salt. Add the grated potatoes and mix until evenly coated. Set aside.
Creating the Flavorful Filling
Step 5: Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Step 6: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 7: Increase heat to medium-high and add the ground meat. Cook for 5-7 minutes, breaking it up with a wooden spoon until browned and cooked through.
Step 8: Season the meat mixture with salt, black pepper, paprika, and Provençal herbs. Stir well to distribute the seasonings evenly.
Step 9: Prepare the tomato by scoring an X on the bottom and placing it in a bowl. Pour boiling water over it for 30 seconds, then transfer to cold water. The skin should peel off easily.
Step 10: Dice the peeled tomato and add it to the meat mixture along with the tomato paste. Sauté for 2-3 minutes until the tomato breaks down.
Step 11: Add the chopped spinach to the skillet and cook for 1 minute until wilted. Remove from heat and drain any excess liquid.
Step 12: Stir in the chopped spring onions and fresh dill. Add half of the grated cheese (60g) and mix well. Set the filling aside to cool slightly.
Assembling the Layered Potato Cake
Step 13: Heat 2-3 tablespoons of vegetable oil in a large, heavy-bottomed skillet or cake pan over medium heat.
Step 14: Spread half of the potato mixture evenly in the bottom of the pan, pressing down gently to create a firm base layer.
Step 15: Sprinkle half of the remaining cheese (30g) over the potato layer for extra binding and flavor.
Step 16: Distribute the meat and spinach filling evenly over the cheese, spreading it to the edges but not packing it down too firmly.
Step 17: Sprinkle the remaining cheese (30g) over the filling, then top with the remaining potato mixture, spreading and pressing gently to seal.
Cooking the Perfect Potato Cake
Step 18: Cook the assembled cake over medium heat for 5-7 minutes until the bottom begins to set and turn golden brown.
Step 19: Beat the 3 additional eggs and carefully pour them over the top of the potato cake, allowing them to seep into the layers.
Step 20: Reduce heat to medium-low and cook for 12-14 minutes until the eggs are mostly set and the bottom is golden brown and crispy.
Step 21: Place a large plate over the skillet and carefully flip the entire cake onto the plate. Add a little more oil to the pan if needed.
Step 22: Slide the cake back into the pan, cooked side up, and fry for another 5 minutes until the second side is golden brown and crispy.
Final Presentation and Sauce
Step 23: Remove the potato cake from heat and let it rest for 2-3 minutes before transferring to a serving plate.
Step 24: Prepare the avocado-garlic sauce by mashing the avocado with sour cream, minced garlic, salt, and olive oil until smooth and creamy.
Step 25: Garnish the plate with fresh tomato slices, onion rings, chopped spring onions, and parsley. Serve with the avocado sauce on the side.
Nutritional Information and Timing
Preparation time: 45 minutes
Cooking time: 35 minutes
Total time: 1 hour 20 minutes
Serves: 6-8 people
Calories per serving: Approximately 385 calories
Nutritional Breakdown (per serving):
- Protein: 18g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 4g
- Iron: 15% Daily Value
- Vitamin A: 45% Daily Value
- Calcium: 180mg
Recipe Variations and Substitutions
Vegetarian Version
Replace the ground meat with a mixture of mushrooms, lentils, or plant-based meat substitute. Add extra vegetables like bell peppers or zucchini for variety.
Cheese Alternatives
Experiment with different cheese combinations such as feta and mozzarella, or use goat cheese for a tangy flavor profile that complements the spinach beautifully.
Herb Variations
Substitute the Provençal herbs with Italian seasoning, oregano, or fresh herbs like basil and thyme for different Mediterranean flavor profiles.
Sweet Potato Option
Replace regular potatoes with sweet potatoes for added nutrition and natural sweetness that pairs wonderfully with the savory filling.
Gluten-Free Adaptation
Omit the flour from the egg mixture or replace with gluten-free flour blend. The eggs will still provide sufficient binding for the potato layers.
Frequently Asked Questions
How do I prevent the potato cake from falling apart?
Ensure the potatoes are well-drained after boiling and allow the cake to rest for a few minutes before flipping. The egg mixture acts as a binder, so make sure it’s evenly distributed.
Can I prepare this dish ahead of time?
Yes, you can assemble the entire cake and refrigerate for up to 24 hours before cooking. You may need to add a few extra minutes to the cooking time if starting from cold.
What’s the best way to flip this large potato cake?
Use a plate slightly larger than your pan, place it firmly over the skillet, and flip quickly and confidently. Having a helper can make this step easier and safer.
How do I know when the potato cake is fully cooked?
The cake should be golden brown on both sides and feel firm when gently pressed in the center. A knife inserted should come out clean, and the internal temperature should reach 74°C (165°F).
Can I make individual portions instead of one large cake?
Absolutely! Use smaller skillets or ramekins to create individual servings. Reduce cooking time to 8-10 minutes per side for smaller portions.
This extraordinary layered potato cake elevates the humble potato into a restaurant-quality dish that’s perfect for family dinners, special occasions, or any time you want to impress with a hearty, satisfying meal. The combination of crispy exterior, tender potato layers, and flavorful filling creates a truly unforgettable dining experience.