Edith’s Potato Cake

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

My mother-in-law remembers her mother, who went to America from St Petersburg, making what her children used to call a potato pizza. During a visit to Pennsylvania to stay with my mother-in-law, she and I tried to recreate the recipe as it sounded so good. It was. Now, whenever I bake bread, I save some dough for the potato cake.

Ingredients

  • 1 teaspoon dried yeast
  • 150 mls (¼ pint) warm water

Method

With the first five ingredients make a smooth, elastic dough, cover and let it rise in a warm place. While the dough is having its final rising, peel and boil the potatoes and grate the cheese. When the potatoes are soft, drain them very thoroughly. Mash and season them. Stir in most of the cheese, which will melt in the hot potato. Roll the dough out on a floured worktop, and lay it on a large