This is the way I learned to make potato patties years ago, and I like them so much I never do it any other way. You start by steaming whole russet potatoes, which are then cooled and refrigerated so theyre easy to handle. The potatoes are peeled and grated, then mixed with whatever herbs, seasonings and extras you like. Although this version is suitable for vegans, I often add a little freshly grated Parmesan cheese to the potatoes and fry them in butter instead of oil. Either way, theyre deliciousgreat for breakfast or dinner.
- 3 small to medium russet potatoes, scrubbed
- 1 to 2 Tbs. grated onion
- 1 clove garlic, minced
- 1/2 tsp. salt, plus more to taste
- 1 tsp. fresh thyme or 1/2 tsp. dried
- 1/4 tsp. celery seed or dried oregano
Place steamer basket in large saucepan with about 2 inches water. Place potatoes in steamer basket, cover and bring to a boil. Steam potatoes, covered, until tender, about 20 minutes. (Potatoes can be just slightly firm at center.) Cool thoroughly. Then put potatoes in plastic bag and refrigerate several hours or overnight.
Using a box grater, grate potatoes, removing any large chunks of skin; place potatoes in large mixing bowl. Add salt and other seasonings, tossing mixture lightly with your hands to mix. Heat about 11/2 Tbs. oil in large skillet; cast iron works best, but if you’re adding Parmesan cheese, use a nonstick skillet.
Using about 1/2 cup grated potatoes each, form 3 or 4 patties, and place in skillet, leaving enough room between them to flip easily. Press patties firmly with spatula to shape. Cook over medium heat until nicely browned, flipping them once, 2 to 3 minutes per side. Repeat with remaining mixture, adding more oil as necessary. Place cooked patties in warm oven while making remaining patties.
- Calories: 124
- Carbohydrate Content: 19 g
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 151 mg