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Crushed Potatoes with Garlic Chives and Green Onions

Food Network Canada
YIELDS
4 servings

Recipe courtesy of Michael Picken, Executive Chef, Sheraton Centre Toronto.

Yield is 4 servings.

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Ingredients

1
lb(s) fingerling potatoes, steamed
5
Tbsp olive oil
½
bunch garlic chives
½
bunch green onions
Coarse salt and freshly cracked black pepper
1
Tbsp butter
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Directions

Step 1

Crush the warm potatoes with the back of a fork to break them up add 1/4 cup olive oil, chopped chives and green onions.

Step 2

Season to taste.

Step 3

Divide the mixture among four 2 1/2-inch ring moulds or you can substitute a cleaned out can of tuna that is about the same size. Gently pack the potato mixture into the moulds.

Step 4

Heat the remaining 1 tbsp. olive oil and the butter in a large sauté pan and add the ring moulds.

Step 5

Cook the potato cakes for about 2 to 3 minutes per side or until browned and heated through.

Step 6

Unmould the cakes and serve.

Step 7

Serve with Roasted Pork Tenderloins with Apricot, Sage and Brioche (see separate recipe).

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