- 1 pound Yukon Gold potatoes, peeled and boiled
- 2 ounces butter
- 2 ounces sour cream
- 2 egg yolks
- 4 ounces grated white cheddar
- 2 scallions minced
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
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.
Copyright 2001, Joey Altman, All Rights Reserved