Scallion potato cakes from Ad Hoc at Home (page 230) by Thomas Keller

  • scallions
  • potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kateiscoooking on August 29, 2020

    These were delicious but not a five in our book. The directions were perfect. We put smoked salmon on top and used his horseradish cream. Now, that was a five!

  • sosayi on February 14, 2019

    Absolutely delicious and easy. Directions were spot on, although I did need a bit more time per side than indicated (but maybe my pan was just on a lower heat). I added blue cheese to the middle of two of the cakes, to pair with the dinner I had planned, and that worked out really well. I agree with Ellabee that I would probably pare down to 1# of potatoes for future endeavors, but I'm not sad about the leftover cakes in my freezer. No sir.

  • ellabee on March 29, 2013

    p.230. Recipe specifies Russet potatoes. Try with 1 lb potatoes (resulting in one pan cake to be fried) rather than 3, especially since I'll be grating by hand rather than with food processor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.