Recipe courtesy of Joey Altman
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Total:
46 min
Prep:
20 min
Inactive:
1 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Rice potatoes. Whisk in butter, sour cream, and yolks. Fold in cheese and scallions. Season to taste. Chill for 1 hour.

Form into cakes 2 by 1 inch. Heat the oil and butter in a skillet on medium heat, until butter starts to foam. Gently place cakes in the pan and cook for approximately 3 minutes on each side or until golden brown.

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