Crispy Scallion Potato Cakes with Herbed Yogurt
Crisp potato cakes packed with scallions meet cool herbed yogurt for a breakfast that knows how to wake up the skillet.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (156 reviews)
INSPIRED BY
An original skillet breakfast inspired by crisp potato cakes and fresh herb yogurt.
Story
Potato cakes are my favorite kind of brunch trick because they look like a project and eat like comfort food. The scallions keep the centers savory and bright, while the herbed yogurt gives the crisp edges something cool to lean against. I like making them small enough to turn without drama. A fried egg on top turns the whole stack into a proper morning victory.
By Casey
Ingredients
- 1 1/2 lb Yukon Gold potatoes, peeled and quartered
- 1 large egg
- 1/4 cup all-purpose flour
- 3 scallions, thinly sliced
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp olive oil, divided
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tbsp chopped dill or parsley
- 1 small garlic clove, finely grated
Instructions
- Boil the potatoes in salted water for 8 minutes until barely tender, drain, and cool for 3 minutes.
- Coarsely grate the warm potatoes into a bowl, then fold in the egg, flour, scallions, garlic powder, salt, and pepper.
- Stir the yogurt, lemon juice, herbs, and garlic in a small bowl and season with a pinch of salt.
- Shape the potato mixture into eight thin cakes, pressing the edges together so they hold.
- Heat half the oil in a large skillet and cook four cakes for 3 to 4 minutes per side until deeply golden, then repeat with the remaining oil.
- Serve the hot potato cakes with the herbed yogurt spooned alongside or over the top.
Chef Tips
- Do not fully cook the potatoes or the cakes can turn soft instead of crisp.
- Use a box grater with large holes for lacy edges and a tender center.
- Keep cooked cakes warm on a rack in a 200 F oven while finishing the batch.
- Top with a jammy egg, smoked salmon, or sliced avocado for a fuller brunch plate.
Cook's Notes
- Par-cook potatoes until barely tender.
- Press cakes firmly so they do not split in the skillet.
- Use a rack to keep finished cakes crisp.