Garlic-Scallion Potato Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe goes with Grilled Prime Aged Sirloin with Garlic-Scallion Potato Cakes and Béarnaise Sauce Ingredients:
3 pounds russet potatoes |
4 to 6 garlic cloves, minced |
4 green onions, chopped and divided |
1 1/2 teaspoons salt |
3/4 teaspoon freshly ground pepper |
1 tablespoon olive oil |
6 tablespoons butter |
Directions:
1. Cook potatoes in boiling, salted water to cover 15 minutes or until tender. Drain, cool, and peel potatoes; chop coarsely.
2. Combine potato, garlic, 1/4 cup green onions, salt, and pepper; set aside.
3. Rub 3 (6-inch) cast-iron skillets with olive oil. Bake at 450° for 10 minutes.
4. Add 1 tablespoon butter, coating bottom of 1 skillet. Spoon one-third potato mixture into hot skillet, pressing lightly with back of spoon. Dot with 1 tablespoon butter, and sprinkle with 1 tablespoon green onions. Repeat procedure with remaining skillets.
5. Cook on top of range over medium-high heat 5 minutes or until golden on bottom. Bake at 450° for 5 minutes or until golden on top. Cut each cake in half.
6. Note: Recipe may be prepared in 1 (12-inch) cast-iron skillet. Turn out, and cut in wedges.
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