Bert Greene's Potato Scallion Cakes (Fritterra)

November 26, 2013
3 Ratings
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
  • 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
  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