Thread: Koiugn Patatez - Breton Potato Cake

I love the Breton Potato Cake, especially when it is in the company of game stews such as Hare and Venison. I always feel as if I want to add more to the cake perhaps an onion but when served with big stews, you are glad you did not make any additions. This amount is adequate for four people after a long cold day out in the field with the dogs after pheasants. I use my cast iron pan for baking the cake.



You will need

625g of boiling/mashing potatoes (I think good old Rua is the best for this)
150g all purpose flour
150g butter
1 egg yoke
2 tsp ground nutmeg
Salt and pepper to serve


Separate the egg and reserve the yolk. Mix with three teaspoons of water to paint the top of the cake. Put aside. Have a pan well greased on stand by. Peel the potatoes and boil in water with a teaspoon of salt until soft. Drain and let stand until dry, then place in a bowl and add the butter cut into cubes. Add another teaspoon of salt, some freshly ground pepper (I prefer to use white) and the nutmeg. Add a couple or more tablespoons of flour and mix well, incorporating more flour as you work it. Fry just a teaspoon in the pan to do a taste test. Adjust the seasoning to your taste. Spoon into the greased pan, flatten the top and paint with the egg and water mixture. Cook in the oven set at 180c of for at least 45 minutes. To colour the top well, you may need to turn the grill on just a few minutes.