Potato and Yam Cake With Lemon Alfredo Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry. Simply Potato shredded hash brown and shredded garnet yam cake with green onions, taco seasoning. Baked and topped with Lemon Alfredo Sauce w/green onion garnish. Appetizer or top with poached egg for breakfast/brunch. Ingredients:
2 cups simply potatoes® shredded hash browns |
2 cups garnet yams (shredded) |
3 tablespoons all-purpose flour |
10 green onions |
1 tablespoon taco seasoning |
1 tablespoon sea salt |
1/4 teaspoon ground black pepper |
1 teaspoon baking powder |
2 eggs |
1 tablespoon olive oil |
olive oil flavored cooking spray |
3 tablespoons butter |
2 tablespoons all-purpose flour |
3 cups low-fat milk |
1/4 cup parmesan cheese |
1/2 lemon, juice and zest of |
salt and pepper |
Directions:
1. Preheat oven to 375 or 350 convection.
2. Potato Cakes: Squeeze excess water from shredded potatoes and shredded yam.
3. Mix first 6 ingredients, reserving 2 Tbls green onion for garnish.
4. Add eggs and olive oil. Form into 6 patties. Spray tops with cooking spray. Bake 25-30 minutes on parchment lined baking sheet. Can be made day before.
5. Lemon Alfredo Sauce:.
6. Whisk at low heat in med sauce pan butter and flour. Simmer for 3 minutes to cook out raw flour. Add milk, whisk until creamy. Add parmesan, lemon juice and lemon zest. Simmer until desired thickness. Thinner is better. Serve potato cake, topped with sauce and green onion garnish.
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