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!