Skip to main content

Scallion Potato Cakes


Try making this simple recipe that I had adapted from Thomas Keller’s “ad hoc at home” cookbook, Scallion Potato Cakes. The potato cakes are crispy on the outside after being pan fried; but, remains light and tasty on the inside. If you like scallions, do slice one or two more stalks and mix into the potato mixture. This will give the potato cakes a little more pungent fragrance and also makes them taste real good too. I made this as one of my side dish for lunch earlier this week. Fantastic!


Recipe adapted from Thomas Keller’s “ad hoc at home” cookbook.

Scallion Potato Cakes
(Printable Recipe)

Ingredients

5 Scallions
3 lbs Large Russet Potatoes
½ Cup Cornstarch
Canola Oil
Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 200˚F. Set a cooling rack on a baking sheet.

Cut away the ends of the scallions on a severe diagonal and discard, and then cut the dark greens into very thin slices. (Reserve the remaining scallions for another use.) Set aside.

Set up a food processor with a coarse shredding blade. Peel the potatoes and shred them. Immediately transfer them to large bowl of cold water and swirl and rinse the potatoes. Lift them from the water and dry in a salad spinner. Transfer to another large bowl. Spoon the cornstarch around the sides of the bowl and toss the potatoes with it (adding the cornstarch this way will help to coat the potatoes evenly). Do not let the potatoes sit for too long, or they will release their starch and the centers of the potatoes can become sticky.

Heat some oil in a 10-inch nonstick frying pan over medium high heat until the oil is shimmering. Turn down the heat to medium. Add 1/6 of the potatoes, gently spreading them into an 8 to 9-inch circle. Keep the potato cake light and airy; do not press down on the potatoes. Season the mixture with a generous pinch each of salt and pepper. Reserve ¼ cup of the scallion greens for garnish, and sprinkle 1/3 of the remaining scallion greens over the potatoes. Carefully spread another 1/6 of the potatoes on top; again, do not press down on them. Season with salt and pepper. Cook for 6 to 7 minutes, to brown the bottom. You should hear the potatoes sizzling in the oil; if the potatoes get quiet and are not sizzling, or the pan looks dry, add a bit more oil. Turn the pancake over to brown the second side. The pancakes are somewhat fragile and can be difficult to flip with a spatula; if you don’t feel comfortable turning them, invert the pancake onto the back of a baking sheet, held tilted over a second baking sheet, as some oil may seep out, then return the pan to the heat and slide the potato cake into the pan browned side up. Cook until the second side is browned and crisp, then transfer to the rack and keep warm in the oven while you cook the remaining 2 pancakes.

Cut each pancake into 4 wedges, stack on a platter, and garnish with the reserved scallion greens.

Serves 6

Comments

  1. Gorgeous! And looks so light! What a great recipe!

    ReplyDelete
  2. Those look terrific and not at all greasy - just how I like them!

    ReplyDelete
  3. These look like the Potato Cakes my mom used to make when I was a kid. I loved them as breakfast on the weekends!

    ReplyDelete
  4. Yum!! looks like a better version of potato latkes.... i want this!!

    ReplyDelete
  5. beautiful! I would love these for breakfast. I can imagine how crispy these potatoes are... thanks for the recipe.

    ReplyDelete
  6. These look almost too wonderful to eat. (Almost.)

    ReplyDelete
  7. Easy and nice healthy recipe. Thks for sharing!

    ReplyDelete
  8. They look beautiful! SaltWorks has a wonderful collection of sea salt that would work perfectly for this recipe. I particularly like their Pure Ocean, because it is so clean and pure tasting. Wonderful for everyday use- lots of flavor.

    http://www.saltworks.us

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W