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Yield Makes 6 servings


  • 4 large potatoes (about 3 pounds), peeled and divided
  • 2 teaspoons salt, divided
  • 3 green onions, diced
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon pepper
  • 1 egg, lightly beaten
  • 2 tablespoons whipping cream
  • 1 cup all-purpose flour
  • 6 tablespoons vegetable oil

How to Make It

  1. Cut 2 potatoes into cubes; cook potato cubes and 1 teaspoon salt in boiling water to cover 15 minutes or until tender. Drain and mash with a potato masher; set aside.

  2. Shred remaining 2 potatoes; press between layers of paper towels to remove excess water.

  3. Combine mashed and shredded potatoes in a large bowl; stir in remaining 1 teaspoon salt, onions, and next 4 ingredients. Gradually add flour to form a soft dough; shape into 12 patties.

  4. Fry patties, in batches, in hot oil in a large skillet over medium-high heat 6 to 7 minutes on each side or until golden brown. Drain on paper towels.