Breakfast / Eggs / Vegetarian

Scallion potato cake

Brunch. Definitely, the best meal of the day.

The weekend are the only time I actually make breakfast. There’s never really a shortage of eggs, meats and, lately, potatoes in the fridge. And with my trusty new cast-iron cooking equipment, I put together this Thomas Keller brunch on a whim.

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Recipe courtesy of Thomas Keller
Serves 6

5 scallions (green onions)
3 lb. large russet potatoes
1/2 cup cornstarch
canola oil
salt and pepper

Peel the potatoes, then shred them with a shredder or a large processor with shredding blade. Immediately set the shredded potatoes into a large bowl of cold water to rinse, then drain and dry. Keller recommends a salad spinner, but I don’t have one of those, so just make sure you drain the potatoes completely.

Toss the cornstarch into the mixing bowl with the dried, shredded potatoes.

Heat a pan or skillet with canola oil over medium, then some of the potatoes, gently. I only form a cake the size of my spatula, otherwise if it’s too big, you’re going to have an issue with turning it.

Don’t press down on the potatoes, because the final product should be light and airy. At least that’s what Keller’s books says. Season the potatoes, then add the scallions, reserving some for garnish. Carefully top the potatoes and scallions with some more potatoes, and cook for about 6 to 7 minutes before flipping and cooking the other side.

You can probably make anywhere between 2 and 4 of these in a medium to large pan or more on a griddle. If you’re making batches, be sure to keep the cooked potato cakes hot in an oven at about 200 degrees. If you’re cooking to order, you’ll be just fine.

Garnish with leftover scallions.



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