Potato-Onion Cakes

Name: Potato-Onion Cakes
Ingredients: 3 pounds white potatoes (about 6 large); 12 green onions (white and green parts), chopped; 2 eggs; 2 teaspoons ground cumin; 3 tablespoons (about) olive oil

5 ingredients

14 steps

Ingredients

3 pounds white potatoes (about 6 large)
12 green onions (white and green parts), chopped
2 eggs
2 teaspoons ground cumin
3 tablespoons (about) olive oil

Directions

1

Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes.
2

Drain.
3

Cover and refrigerate until well chilled.
4

(Can be prepared 1 day ahead.)
5

Peel potatoes.
6

Using hand grater, coarsely grate potatoes into large bowl.
7

Gently mix in green onions.
8

Season to taste with salt and pepper.
9

Beat eggs with cumin and gently mix into potato mixture.
10

Form potatoes into 2 1/2-inch-diameter cakes (about 1 inch thick).
11

Cover and refrigerate until ready to cook.
12

(Can be prepared 6 hours ahead.)
13

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
14

Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.