These simple potato-scallion pancakes from Thomas Keller’s ‘ad hoc at home’ cookbook are easy to make and even easier to eat. They make a great side dish for all kinds of meals. We had ours with a maple-orange-dijon glazed chicken, also from Thomas Keller’s book.
Preheat the oven to 200 and put a cooling rack on a baking sheet in the oven.
Cut away the ends of the scallions at a sharp diagonal, and discard. Then cut the dark greens into very thin slices. Set up a food processor with coarse shredding blade. Peel the potatoes and then shred them. Immediately put them in a large bowl of cold water, swirling and rinsing them. Lift them from the water and dry in a salad spinner. We don’t have have a salad spinner, so we just patted them dry with paper towels. Put them in another large bowl.
Spoon the corn starch around the sides of the bowl and toss it with the potatoes. Don’t let the potatoes sit too long, or they’ll start to become sticky. Heat some canola oil in a 10″ non-stick frying pan (or a well-seasoned cast iron skillet, which we used) until the oil is shimmering. Turn the heat down to medium. Then add 1/6th of the potatoes. Gently spread them into an 8-9″ circle. Keep the potato cake light and airy. Don’t press the potatoes! Season with salt and pepper. Keep aside 1/4 cup of the scallion greens for garnish. Then sprinkle 1/3 of the remaining scallion greens over the potatoes. Carefully spread another 1/6 of the potatoes on top (still not pressing them), and season with salt and pepper.
Cook for 6 or 7 minutes to brown the bottom. You should hear potatoes sizzling in oil. If you don’t hear anything or the pan looks dry, add a bit more oil to the sides of the pan so it spreads under your pancake. Then carefully turn the pancake over to brown the second side. Be careful!
Cook until the second side is brown and crisp. Then put the pancake onto the rack in the oven to warm while you cook the other two pancakes. Cut each pancake into four wedges, stack on a platter and serve with the reserved greens. We could eat these every night!
- 5 scallions
- 3 pounds large russet potatoes
- 1/2 cup corn starch
- canola oil
- salt and pepper