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Scallion Potato Cakes
Page 230
Cuisine: North American | Course Type: Breakfast/Brunch
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I've made potato latkes and a potato roesti before with excellent results, so I was very excited to try Thomas Keller's Scallion Potato Cakes too. The recipe is incredibly simple, and the results are amazing: a crisp, flavorful potato cake. I had to cook mine a little longer than the suggested times in the book in order to get it to brown evenly, and I did have to add a little more oil while it was cooking, as the recipe suggested. (Oh, and I cut the recipe by a third to just make one 8- or 9-inch cake instead of three.) The best way I've found to flip it is actually to slide the cake onto a baking sheet with no sides) and then place the skillet on top of the cake, and holding the baking sheet against the skillet, turn the whole thing over. There's virtually no chance of breakage.
(edited 8th July 2010) (0) comment (1) useful
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