Kougin Patatez (Breton Potato Cake) is a traditional French recipe (from Brittany) for a classic cake of mashed potatoes blended with butter, flour and egg that's typically served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Potato Cake (Kougin Patatez).
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This is typically served as an accompaniment to grilled meat, fish, poultry or sausages. Can be made with wheat or buckwheat flour.
Ingredients:
600g potatoes
130g softened semi-salted butter
130g flour (wheat or buckwheat)
1 whole egg
1 egg yolk for eggwash
Nutmeg, Salt and black pepper, to taste
Method:
Peel the potatoes, then immediately immerse the slices in a bowl of cold water to prevent them from browning.
When ready to cook, add the potato slices to a pan of cold, unsalted water. Bring to a boil over medium heat and cook for 20 to 25 minutes, until the potatoes are tender.
In the meantime, pre-heat your oven to 180°C (360°F).
Once the potatoes are tender, drain then return to the pan and mash with a potato masher (or process with a ricer). Incorporate the softened butter into the mashed potatoes to give a creamy texture.
Season to taste with salt, black pepper and nutmeg.
At this point work in the flour and whole egg. Turn the resultant dough into a tart tin. Smooth the top with the back of a spoon then brush over the beaten egg yolk to glaze.
Transfer to your pre-heated oven and bake for 35 minutes.
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