Scallion Potato Cakes

Page 230

Cuisine: North American | Course Type: Breakfast/Brunch

(7 reviews)

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Recipe Review

Cornstarch is the key to this dish. It really does help them bind and make them crisp. The scallions add a nice flavor to this otherwise everyday hash. I'd be careful when he says to season generously with the salt and pepper. I oversalted with my "generous pinch." Flipping them was challenging but I used the lid technique so they wouldn't break. Looking forward to entertaining with this recipe.

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