Scallion Potato Cakes

Page 230

Cuisine: North American | Course Type: Breakfast/Brunch

(7 reviews)

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Recipe Review

I wanted to try this recipe because we had received a bunch of scallions in our farm share this week. I love making potato pancakes that are similar to this recipe, but include eggs, so I was surprised by the simple ingredient list. The potato cakes held together very well and the scallion flavor complements the potatoes nicely, but without being overwhelming. I used a "generous pinch" of salt and pepper as Keller suggested, and it added wonderful flavor.

As another review mentioned, I also had to cook the cakes for quite a bit longer to brown them enough on the outside and to make sure they were cooked through in the middle. Turning the potato cakes was no trouble with my fritatta set that has two interlocking pans, but I learned to make tortilla espanola by inverting a pan onto a plate and then sliding the tortilla back into the pan and I think that method would work here for the potato cakes, similar to the baking sheet method Keller suggested.

I would definitely make this recipe again!

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