Potato Cakes with Spring Onion
Make these simple, flavorful potato cakes with leftover mashed potatoes. Spring onions are sold at some grocery stores, farmers’ markets and farm stands. You can substitute scallions for the green onions.
Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 Tbsp. butter
- 1 bunch spring onions, white and green parts chopped
- 1 large egg, beaten
- 2 cups mashed potatoes
- 1 tsp. salt
- 1 tsp. minced chives
- 2 Tbsp. sour cream
- 1⁄4 cup canola oil
- In a large skillet over medium-high heat, melt the butter. Add the spring onions and sauté until softened, about 3 to 5 minutes. Wipe out pan with a paper towel.
- Allow the onions to cool slightly then remove them to a medium bowl. Add the remaining ingredients and mix until all ingredients are well incorporated. Form the mixture into 2-inch patties.
- Add canola oil to the skillet over medium-high heat. Heat oil until shimmering and pan-fry the potato patties until golden brown on each side, about 5 to 8 minutes. Drain on paper towel–lined plates.