Scallion Potato Cakes Recipe
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Ingredients: |
Ingredients: 5 scallions
3 pounds russet potatoes
1/2 cup cornstarch
canola oil
kosher salt and ground pepper
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Directions: |
Directions:Preheat oven to 200º. Cut away ends of scallions. Cut dark green part on thin severe diagonal. Reserve a 1/4 cup for garnish. Save the rest of the scallion for another use.
Shred peeled potatoes with coarse shredding blade of food processor. Immediately put into a large bowl of cold water and swirl and rinse. Lift, shake and dry in a salad spinner. Put in another dry large bowl and sprinkle cornstarch around the sides of the bowl and toss to coat evenly. work quickly or potatoes will get too sticky.
Heat oil in a 10 inch non-stick fry pan until shimmering. Reduce heat to medium and add 1/6 of potatoes. spread but do not press down. Add salt and pepper and sprinkle with some scallion greens. Add another 1/6 of potatoes, add s&p. Cook 6-7 minutes to brown the bottom.. Potatoes are hard to flip so invert onto a baking sheet and then slide back into pan, brown side up. Cook until brown and crisp transfer to a cake rack set over a baking ban and keep warm while you do the other 2 pancakes. Cut into wedges. Garnish with reserved scallions. |
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