Yukon Gold Potato Cakes with Yogurt and Green Onions

Your kids will love getting pancakes for dinner; these are made with potatoes and yogurt, but they don't have to know that!

Servings: 16
Prep and cook time: 20 minutes

Ingredients:

4 cups shredded russet potatoes (about 2 pounds)
1/2 cup Parmesan cheese
1/2 cup scallions, green and white parts, finely chopped
1 cup plain yogurt, drained
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
2 tablespoons olive oil, plus more

Method:

Peel the potatoes and shred them with the large holes of the grater. Toss the potatoes with the cheese and the onions. Mix in the drained yogurt. In another bowl, whisk the eggs with the salt, pepper, flour, and baking powder; pour over the potato mixture and gently toss to combine.

Heat a large non-stick skillet. Heat the oil over medium heat, covering the entire pan. Use an ice cream scoop to place mounds of the potato mixture, 1 inch apart, into the heated oil. Saut‚ the cakes until a golden color and crisp, cooking 3 to 5 minutes per side. Transfer the pancakes to a plate and cover to keep warm as you finish the rest. (Note: Add more oil if necessary to saut‚ each batch.)

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

Next Recipe Raisin-Apple Muffin-Pan Cakes with Cinnamon Cloud Topping >