Scalloped Potato Cakes
By Ben Vaughn
In a large mixing bowl, combine Reser's Scalloped Potatoes, a beaten egg, flour, minced onions, grated raw potato, and parsley. Mix to incorporate. Preheat skillet and add oil. If using grapeseed oil, watch carefully, and do not let it smoke. Spoon a portion of the potato mixture into the hot oil until you fill the skillet. The oil should be hot enough for the cakes to sizzle nicely. While frying, smooth out each potato cake roughly into a circular shape. Cook until nice and brown. Flip and cook on the other side until done. Remove cakes from the skillet and place them on paper towel to drain.
Mix your Greek yogurt with chives, lemon zest and then add salt and pepper to taste. Serve as a dipping condiment.
- 8 ounces Reser's Scalloped Potatoes, Cooks Note: Make sure they are thawed and cold, not warm, when preparing the recipe
- 1 medium yellow onion, minced
- 1 whole egg
- 1 fluid ounce Grapeseed or olive oil
- 3 tablespoons Greek yogurt
- 1 tablespoon flat leaf parsley, 2
- 2 tablespoons chives, fine sliced
- 1 teaspoon lemon zest
- 1 tablespoon all-purpose gluten free flour (or regular all-purpose if gluten free is not necessary)
- 1 large potato, white purple or orange, shredded
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