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0.0 – 0 reviews • Potato
| Level: |
Easy |
| Total: |
46 min |
| Prep: |
20 min |
| Inactive: |
1 min |
| Cook: |
25 min |
| Yield: |
4 to 6 servings |
| Level: |
Easy |
| Total: |
46 min |
| Prep: |
20 min |
| Inactive: |
1 min |
| Cook: |
25 min |
| Yield: |
4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
312 |
| Total Fat |
26 g |
| Saturated Fat |
13 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
7 g |
| Cholesterol |
103 mg |
| Sodium |
307 mg |
| Serving Size |
1 of 6 servings |
| Calories |
312 |
| Total Fat |
26 g |
| Saturated Fat |
13 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
7 g |
| Cholesterol |
103 mg |
| Sodium |
307 mg |
