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Potato-Chive Cakes

Updated February 23, 2016
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Cookbook

Grills and Greens

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

These delicious and crispy little pancakes can be cooked several hours in advance and rewarmed just before serving.

Makes8 to 10 small cakes

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Cocktail Party, Family Get-together

Recipe Coursehors d'oeuvre, side dish

Dietary Considerationhalal, kosher, lactose-free, low cholesterol, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealbrunch, dinner

Taste and Texturecrisp, savory

Ingredients

  • 1 large baking potato
  • ¼ cup grated onion
  • ¼ cup finely chopped fresh chives
  • 1 large egg yolk, lightly beaten
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • Peanut oil

Instructions

Peel and coarsely grate or shred the potato. Combine with all the remaining ingredients except the peanut oil. Heat 1 tablespoon oil in a large nonstick skillet or on a griddle over medium-high heat. Add 1 heaping tablespoon potato mixture to the skillet or griddle. Flatten slightly and fry 1½ to 3 minutes on each side, or until lightly browned. As you fry the cakes, add additional oil as necessary. Place on paper towels to absorb the oil before serving. Serve immediately.

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