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| 1 Lb. | Yukon Gold or waxy yellow potatoes |
| 2 Tbsp. | Unsalted Butter |
| 2 Tbsp. | Milk |
| 1/2 | Small Yellow Onion, grated |
| 2 | Eggs |
| 2 Tbsp. | Freshly grated Parmesan Cheese |
| 1/2 Tsp. | Salt |
| 1/4 Tsp. | Freshly Ground Pepper |
| 1 Cup | Fine Dried Bread Crumbs |
| 1/4 Cup | Vegetable Oil |
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| 1. |
Place the potatoes in a saucepan with lightly salted cold water to cover. Bring to a boil over high heat; reduce heat to medium and simmer, uncovered, until the pototoes are tender when pierced with a fork, 10-12 minutes. Drain well. Puree the pototoes by pressing them through a ricer placed over a bowl, or beel the pototoes, place in a bowl and mas until smooth with a hand-held potato masher. |
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| 2. |
Stir in the butter, then add the milk, onion and eggs ans stir until blended. Add the Parmesan, salt and pepper and stir again until well mixed. Cover and refrigerate until the mixture is well chilled and firm, at least 2 hours or for up to 24 hours. |
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| 3. |
Spread the bread crumbs on a plate. Heat the oil in a large nonstick frying pan over medium heat. |
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| 4. |
While the oil is heating up, using a 1/3 cup measure, scoop up a portion of the potato mixture and set it atop the crumbs. Pat it down to a thickness of about 1/2 inch and turn to coat evenly with crumbs on both sides. Transfer the potato cake to the hot oil to begin frying while you shape and coat the remaining mixture in the same way. |
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| 5. |
Working in batches if necessary, fry the potato cakes, turning once, until golden brown, 2-3 minutes on each side. Using a slotted spatula, transfer to paper towels to drain briefly. |
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| 6. |
Place on a warmed platter or individual plates and cover to keep warm until all are cooked. Serve Hot. |
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Recipe Submitted By: Chris Diamond
Category: Breakfast
Type: Potato
Bake Time:
Servings: 8
Prep. Time:
Utensils:
Notes: |
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