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home > recipes > vegetables > golden potato cakes
from NY, US 3 Yukon Gold potatoes, large 3 Tbsp butter, unsalted 2 Tbsp extra-virgin olive oil To taste, kosher salt To taste, white truffle oil 2 eggs, medium-boiled and diced 1/3 cup clarified butter In salted water, cook the whole potatoes until tender. Drain well. Peel while still hot. In a stainless-steel bowl, mash the potatoes with a fork or masher. Gently mash in the butter and olive oil. Season with salt and truffle oil. Fold in the diced eggs. Divide the potato mixture equally among 4 stainless-steel ring molds and let cool. In a nonstick pan, sauté the potato cakes in the clarified butter until brown on both sides. Source: The French Culinary Blog

Golden Potato Cakes


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keyword: golden
keyword: potato
keyword: cakes
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(posted April 12, 2011)

from NY, US

3 Yukon Gold potatoes, large
3 Tbsp
butter, unsalted
2 Tbsp extra-virgin
olive oil
To taste,
kosher salt
To taste, white
truffle oil
2
eggs, medium-boiled and diced
1/3 cup
clarified
butter

In salted water, cook the whole potatoes until tender.
Drain well. Peel while still hot.

In a stainless-
steel bowl, mash the potatoes with a fork or masher. Gently mash in the butter and
olive oil. Season with salt and truffle oil. Fold in the diced eggs.

Divide the
potato mixture equally among 4 stainless-steel ring molds and let cool.

In a nonstick
pan, sauté the potato cakes in the clarified
butter until brown on both sides.

Source: The French Culinary Blog



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