Yukon gold and asiago cakes from One Potato, Two Potato: 300 Recipes from Simple to Elegant? Appetizers, Main Dishes, Side Dishes and More by Roy Finamore and Molly Stevens

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Notes about this recipe

  • TBipp on August 17, 2022

    Excellent. Unusual cooking technique as you bring potatoes to a boil and only boil a short time. Potatoes are half done when they are grated. Delicious flavor profile with the Asiago and green olives. I freeze the leftover cakes and enjoy them with eggs in the mornings.

  • MollyB on January 02, 2015

    Very good, especially when cooked long enough to get crispy. Great accompaniment to grilled steaks.

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