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Asiago Potato Pancakes

Yield Makes 1 dozen


  • 2 russet potatoes, baked and thoroughly chilled
  • 2 large eggs
  • 1 tablespoon minced shallots
  • 3 tablespoons grated Asiago cheese
  • 2 tablespoons sliced green onions
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking soda
  • 2 tablespoons olive oil, plus more as needed

How to Make It

  1. Peel and coarsely grate the potatoes.

  2. Whisk together eggs and next 7 ingredients. Stir in potatoes, mixing thoroughly but gently.

  3. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Spoon potato mixture into skillet, forming pancakes about 3 inches in diameter. Cook 3 to 4 minutes, turning once, until golden brown. Repeat with remaining potato mixture, adding oil as necessary. Keep warm.