Return to Content

Potato Cakes with Scallions

Potato Cakes with Scallions
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Yield: 6 to 8 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 pounds (about 4 large) baking potatoes, peeled
  • 1/4 to 1/2 cup butter
  • 1/2 cup half-and-half
  • 1/4 cup minced scallions
  • salt and pepper
  • 1 egg
  • flour for dusting cakes
  • oil for frying


In a large pan boil the potatoes in water to cover until soft. Drain and dry slightly in the hot pan. Mash, adding butter to taste and half-and-half. Continue to mash or whisk, adding more half-and-half as needed, until the potatoes are soft and fluffy but not runny. Add the scallions and season with salt and pepper. Cool the mixture. Add the egg and stir to combine. Chill for several hours or overnight.

Scoop a half-cup measure of the chilled potato mixture and form it into a cake by flattening it on a floured surface. (The cakes will resemble thick hamburger patties.) Dust the other side with flour. Heat about 2 tablespoons of oil in a heavy-duty nonstick skillet and fry several cakes at a time, gently turning once, until nicely browned on both sides.
Updated Sunday, April 21st, 2002

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Potato Cakes with Scallions

  1. Anonymous December 3, 2002 at 1:43 pm #

    Very tastey!!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111