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Garlic-Scallion Potato Cakes

Yield 6 servings

Ingredients

  • 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

How to Make It

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

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

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

  4. 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.

  5. 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.

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