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    Crispy Potato Scallion Cakes

    clock-icon30 minutes
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    Pixicook editorial team

    A comforting dish featuring golden, crispy potato cakes with a soft, flavorful interior packed with scallions.

    Ingredients for Crispy Potato Scallion Cakes

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Russet Potatoes, peeled, grated

    0 lb

    Substitute chevron-down

    Scallions, thinly sliced, including both white and green parts

    bunch

    Substitute chevron-down

    Sea Salt

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    teaspoons

    Substitute chevron-down

    Breadcrumbs

    cups

    Substitute chevron-down

    Eggs, beaten

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Sour Cream

    as needed

    Substitute chevron-down

    How to Make Crispy Potato Scallion Cakes

    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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