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Scallion Potato Cakes
Page 230
Cuisine: North American | Course Type: Breakfast/Brunch
(7 reviews)
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Queezle_Sister from Salt Lake City, UT
These potato cakes were good - but suffered because we have become big fans of the sweet potato hash from the Zuni Cafe Cookbook.
I found these to be not so challenging to flip - I used my bench knife to assist the spatula. I liked the addition of scallions, and the potato starch was genius - they really did make cakes that stuck together. But I didn't like having to use as much oil as is needed to keep the potatoes sizzling.
I will try applying the potato starch technique to sweet potatoes - a hybrid Ad Hoc/Zuni sweet potato cake.
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