Bert Greene's Potato Scallion Cakes (Fritterra)

By • November 26, 2013 • 12 Comments

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Author Notes: Leftover mashed potatoes get a new lease on life -- and you get a morning-after Thanksgiving breakfast you'll actually want to cook. Adapted slightly from Greene on Greens (Workman Publishing Company, 1984).Genius Recipes

Serves 4

  • 12 whole scallions
  • 2 eggs, lightly beaten
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1/4 cup fresh bread crumbs
  • 1 1/2 cups cold leftover mashed potatoes
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil
  1. Wash and trim the scallions, leaving about 2 inches of green stems. Cook in boiling water until tender, about 5 minutes. Drain and chop finely.
  2. Place the scallions in a medium-sized bowl. Add the eggs, nutmeg, salt, pepper to taste, bread crumbs, and mashed potatoes. Mix well.
  3. Heat the oils in a large skillet until hot but not smoking. (Searing the cakes quickly helps them stay together.) Shape the onion-potato mixture into patties, using 2 rounded tablespoons of the mixture for each patty. Sauté, about six at a time, until golden brown on both sides, 2 or 3 minutes per side. Keep warm while sautéing the remaining patties.
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about 22 hours ago btglenn

My Russian born mother always made potato latkes from mashed potatoes -- freshly made, not leftovers. She, and now I make them with sauted onions and mushrooms - lots of them. If you have chicken for dinner, save the skin and render it to add its crispy flavor to the latkes, and use the rendered fat for frying.

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about 22 hours ago emcsull

so wait, this is intruiging. I guess you sautèe the onions and mushrooms separately, or do you do everything in one pan.
Nothing beats chicken fat !

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19 days ago JoanB

After Thanksgiving breakfast of potato pancakes! It's the reason I make mashed potatoes on Thursday. I didn't have scallions on hand, but the mashed already had roasted garlic as an added flavor. These are by far the best potato pancakes I have made. Will try the scallions next time. Thanks for a great recipe.

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about 1 month ago emcsull

I make these often, kind of ad hoc, but to be honest I would never cook the scallions, just chop 'em fine. Like that oniony crunch.

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about 1 year ago jess

great for a collection and adding it to my blog. ..

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about 1 year ago EmilyC

Where has this idea been all of my life? We always have leftover mashed potatoes from Thanksgiving dinner, and I'd never thought to fry them. Tried these over the weekend (generously slathered with some kale salsa verde I made) and they didn't disappoint!

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about 1 year ago Joan - Downstairs

I took inspiration from this recipe for brunch this morning. I skipped the scallions and added steamed spinach to the "batter" for these cakes. I served them with fried eggs and bacon and a citrus salad along side. That was a delicious meal. Thanks.

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about 1 year ago TerryB5520

Just made these for breakfast, using Thanksgiving leftover mashed potatoes. They were remarkable. Served with simple fried egg. Will try as a side dish with a fruit compote or applesauce next time.

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about 1 year ago sfielding

Saved this recipe to make sure I wouldn't forget it. They were amazing.

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

These are excellent! We generally don't serve mashed potatoes on Thanksgiving (both of us coming from southern backgrounds where rice was preferred -- wild rice to go with the wild turkey hunted by a family member, in Mr T's case), but I just happened to have some russets on hand, which I enlisted for the occasion. Mr. T devoured most of them, with gusto (and appreciation). A real keeper, this recipe. ;o)

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about 1 year ago tigerlille

I loved Bert Greene, and sadly miss him. Any recipe by Bert can be assumed to be excellent.

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Not sure I can wait until Friday to try these out. Seriously. Thank you so much for this brilliant, even-better-than-genius recipe. ;o)