30 minutes
A comforting dish featuring golden, crispy potato cakes with a soft, flavorful interior packed with scallions.
Russet Potatoes, peeled, grated
0 lb
Scallions, thinly sliced, including both white and green parts
bunch
teaspoons
Black Pepper, freshly ground
teaspoons
cups
Eggs, beaten
each
tablespoons
as needed
1. Prepare the Potatoes
Grate the peeled russet potatoes using a box grater or a food processor with a grating attachment. Squeeze the potatoes thoroughly to drain excess moisture.
2. Mix Ingredients
In a large bowl, combine the grated potatoes with the sliced scallions, sea salt, black pepper, breadcrumbs, and eggs. Mix well to evenly distribute the ingredients.
3. Cook the Cakes
Heat olive oil in a large skillet over medium heat. Form about 1/2 cup (130 g) of the potato mixture into a cake and cook for about 5 minutes on each side until golden brown and crispy.
4. Serve
Serve the potato scallion cakes warm with a dollop of sour cream. Optionally, reheat in a 400°F (200°C) oven for about 15 minutes on a wire rack set over a sheet pan.
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