Pan Fried Parmesan Grit Cakes with Potato Hash (1 Hr, 8 Mins + Chill Time)

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Pan-fried grit cakes served alongside home fries with red and green bell peppers and onions is a comforting and hearty dish perfect for any time of day.

The grit cakes are crispy on the outside and creamy on the inside, while the home fries are flavorful and colorful.

This combination creates a satisfying and delicious meal that is sure to please everyone at the table!

Ingredients

Units Scale

For the Grit Cakes:

  • 1 cup (180g) quick-cooking grits
  • 4 cups (960ml) water
  • 1 teaspoon salt
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) all-purpose flour (for dredging)
  • 2 tablespoons vegetable oil (for frying)

For the Potato Hash:

  • 4 medium potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  • Prepare the Grits (10 minutes): In a large saucepan, bring 4 cups of water to a boil. Add the salt and slowly whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 5-7 minutes.
  • Add cream, cheese, and season (3 minutes): Stir in the heavy cream, Parmesan cheese, butter, and black pepper. Continue to cook, stirring, until the cheese and butter are melted and the grits are smooth and creamy.
  • Cool and shape the grits (10 minutes): Pour the grits into a greased 9×9-inch baking dish and spread them out evenly. Allow the grits to cool to room temperature, then refrigerate for at least 1 hour until firm.
  • Cut and dredge the grit cakes (5 minutes): Once the grits are firm, cut them into squares or desired shapes. Dredge each piece in flour, shaking off any excess.
  • Pan-fry the grit cakes (10 minutes): Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the grit cakes and cook until golden and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Prepare the home fries (10 minutes): While the grit cakes are cooling, place the diced potatoes in a pot of salted water and bring to a boil. Cook for 5-7 minutes until just tender. Drain and set aside.
  • Cook the home fries (15 minutes): Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the diced bell peppers and onion, and cook until they begin to soften, about 5 minutes. Add the potatoes, salt, black pepper, and paprika. Cook, stirring occasionally, until the potatoes are golden brown and crispy, about 10 minutes.
  • Serve (5 minutes): Arrange the pan-fried grit cakes on a serving platter alongside the home fries with bell peppers and onions. Serve hot.

Notes

To perfect this dish, ensure the grits are well-chilled before cutting and frying to maintain their shape.

You can customize the home fries by adding other vegetables or spices to suit your taste.

This meal is best enjoyed fresh and hot, making it an ideal option for a hearty breakfast or brunch.

Enjoy the crispy, creamy grit cakes paired with flavorful and colorful home fries.

Nutrition

Find it online: https://www.heresyourdinner.com/pan-fried-parmesan-grit-cakes-with-potato-hash-1-hr-8-mins-chill-time/