Christmas

Bert Greene's Potato Scallion Cakes (Fritterra)

November 26, 2013
Photo by James Ransom
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
Ingredients
  • 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
In This Recipe
Directions
  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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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.