Easy potato recipe! It's so delicious that I cook it 3 times a week! No eggs needed. Simple and tasty with only 4 Ingredients! If you have potatoes make this easy and cheap potato cake recipe!
Get ready for the ultimate potato treat! This crispy potato cake is the perfect combination of delicious mashed potatoes and mouthwatering hash browns. Made with fluffy baked potatoes, garlic, browned butter, and tangy sour cream, it's guaranteed to make your taste buds tingle. Just cook it on the stovetop and then transfer it to the oven for that irresistible golden crust. Don't forget to use an oven-safe nonstick skillet or a well-seasoned cast-iron skillet. Get your potato game on! Don't forget to subscribe for more delicious recipes🤩🥰

INGREDIENTS:
3 lb / 1.4 kg Potatoes (about 5-6 large potatoes)
4 tbsp Unsalted butter
5 garlic cloves
Salt and freshly ground black pepper
Pinch of ground nutmeg
2 tbsp sour cream or crème fraîche, at room temperature
Chives (optional)

INSTRUCTIONS:
1. Preheat the oven to 425 °F / 220 °C. Bake the potatoes on the oven rack until soft and the skins are crispy, about 1 hour.
2. In a 10 inch / 25 cm nonstick skillet, melt the butter over medium heat. Add garlic and cook until golden brown. Set aside.
3. Cut potatoes in half and scoop out the flesh onto a cutting board. Chop the flesh into various-sized pieces.
4. Add the chopped potatoes to the skillet and season with salt, pepper, and nutmeg. Add sour cream or crème fraîche and gently fold until coated. Flatten the mixture into a single layer.
5. Cook undisturbed until moisture evaporates and potatoes start to turn golden, about 6-7 minutes.
6. Shake the skillet to loosen the potato cake, then transfer it to the oven. Bake until lightly browned, about 35 minutes.
7. Let the potato cake sit for 10 minutes, then invert it onto a serving platter. Top with chives and serve.

TIP: You can make the potato cake ahead of time and reheat it in the oven at 425 °F / 220 °C for 10 minutes before serving.

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