Garlic-Scallion Potato Cakes

Recipe from

Coastal Living


3 pounds russet potatoes
4 to 6 garlic cloves, minced
4 green onions, chopped and divided
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
1 tablespoon olive oil
6 tablespoons butter


Cook potatoes in boiling, salted water to cover 15 minutes or until tender. Drain, cool, and peel potatoes; chop coarsely.

Combine potato, garlic, 1/4 cup green onions, salt, and pepper; set aside.

Rub 3 (6-inch) cast-iron skillets with olive oil. Bake at 450° for 10 minutes.

Add 1 tablespoon butter, coating bottom of 1 skillet. Spoon one-third potato mixture into hot skillet, pressing lightly with back of spoon. Dot with 1 tablespoon butter, and sprinkle with 1 tablespoon green onions. Repeat procedure with remaining skillets.

Cook on top of range over medium-high heat 5 minutes or until golden on bottom. Bake at 450° for 5 minutes or until golden on top. Cut each cake in half.

Note: Recipe may be prepared in 1 (12-inch) cast-iron skillet. Turn out, and cut in wedges.

Chef Bob Kinkead,

Coastal Living

March 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note