Tuesday, February 21, 2012

Scallion Potato Cake Recipe

I am continuing to work through some of Thomas Keller’s recipes from his cookbook, Ad Hoc at Home. In full disclosure, I felt a very un-confident in cooking this recipe. This is not something I would typically make so I didn't know if i was doing it right, or what its supposed to look like. However, now having done it, I am excited to make it again and realize how silly I was being. Rule number 1 in the kitchen is have fun, and for wahtever reason, my insecurity with this dish I lost that. However, proud to report after finishing this recipe, I have move past it. PLEASE try this recipe and don't let my silliness scare you! 
What you will need: 
1 large russet potato
1/2 cup thinly sliced green onions
1 1/2 tablespoons cornstarch
canola oil
salt and freshly ground pepper
Food Processor
Frying pan

Peel and grate potatoes by hand and wash.  Get out you food processor with a coarse shredding blade. Add 1 peeled potato at a time till all the potatoes are shredded. Transfer the shredded potatoes to a large bowl of cold water and swirl and rinse the potatoes. Lift them from the water and dry in a salad spinner or pat dry with paper towel and transfer to a large dry bowl. Sprinkle the cornstarch around the sides of the bowl and toss the potatoes to coat. From here, I spread all the potatoes on the counter and separated into thirds as you will be making 3 potato pancakes.
Heat some canola oil in a non-stick frying pan over medium-high heat until the oil is shimmering. Turn down the heat to medium. 
Take 1 of your 3 piles of potatoes and divide in half; spread that half to the frying pan and spread into a 5 to 6 inch circle. Do not press down on the potatoes; you want to keep the cake light and airy. Sprinkle a generous amount of green onions on the cake, season with salt and pepper and top with the other half of your potato pile. Cook for 6-7 minutes to brown the bottom. If needed, add a bit of canola oil to the pan; you want to hear the potatoes sizzling. 
Carefully turn the pancake to brown the second side and cook until it is browned and crisp. 
Allow to cook for 5 to 6 more minutes. Once golden brown, remove from oil and place on a cooling rack to allow to drain. Since I had two more pancakes to make, I kit hot in the over on low heat. 
Take your 2 pile of potatoes and divide in half. Again, add half to oil and spread into 5 to 6 in circle. Repeat above steps for this pile and pile 3. 
Take your three pancakes and cut into wedges and serve hot. I served as a side dish with chicken. 

Bon Appetit!


  1. I love your honesty and silliness and that you keep it real here and in the kitchen. It makes me feel like I can make this recipe now, which I will, and I'll most likely call you asking if I'm doing it right. Can you come back to SD and come fill my kitchen with some sweet goodness????

  2. Oh my goodness I MUST try that!

  3. Hello Sweetie,

    Just wanted to thank you for having such an inspirational blog. Hope you have an amazing week full of lots of beautiful things.
    Feel free to drop past my blog if you have time =)

    -Mia xoxo

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