Garlic-Scallion Potato Cakes – a delicious recipe with russet potatoes, garlic, green onions, salt, freshly ground pepper, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 450u00b0 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 450u00b0 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.
635
kcal
Calories
21
g
Fat
100
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 pounds russet potatoes, 4 to 6 garlic cloves, minced, 4 green onions, chopped and divided, 1 1/2 teaspoons salt, and more.
Yes, Garlic-Scallion Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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