This scallion potato cake is a quick fix when you're craving latkes but want something you can throw together more effortlessly. It's the perfect size for a simple side for two.
I saw a picture of it in Ad Hoc at Home
and had to make it soon after. It has a crispy, salty exterior and a soft interior layered with flavorful scallions.
Scallion Potato Cake (adapted from Ad Hoc at Home
)(Print this recipe)
Ingredients
2 or 3 scallions
1 pound russet potatoes
2 tablespoons cornstarch
Canola oil
Kosher salt and black pepper
Preparation
Trim the ends of the scallions off on a severe diagonal, and discard. Then thinly slice the scallions on the diagonal, and set them aside.
Fill a large bowl with cold water, and then set up a food processor with the coarse shredding blade.
Peel the potatoes and shred them in a food processor. Then immediately transfer the shredded potatoes to the bowl of water.
Swirl them and rinse them, and then dry them in a salad spinner or with paper towels.
Place the shredded potatoes in another large bowl. Spoon the cornstarch around the sides of the bowl, and toss the potatoes with it.
Heat some canola oil in a 10-inch skillet until shimmering. Add half of the potatoes to the pan, and gently spread them into an 8- or 9-inch circle, but don't press them down. Sprinkle with salt and pepper.
Reserve a little bit of the scallions for garnish, and sprinkle the rest on top of the potatoes.
Carefully spread the remaining potatoes over the scallion layer, and season with salt and pepper.
Cook for 6 to 7 minutes to brown the bottom. The potatoes should be sizzling; if they aren't, add more oil.
Then flip the cake to brown the other side. I do this by placing an inverted baking sheet on top of the pan and flipping the whole thing over and then sliding the pancake off of the baking sheet back into the skillet.
Cook until the bottom side is browned and crisp.
Cut the cake in quarters.
Stack the wedges on a platter, garnish with scallions, and serve hot.
We enjoyed the scallion potato cake with pan-roasted halibut and broccoli, but I think it would go well with chicken or steak too. And I won't judge if you just want to make it for a snack, all on its own.
What's your favorite way to prepare potatoes? (Or one of your favorite ways -- the list is endless for me!)