3 lbs. white potatoes (about 6 large)
l2 green onions (white & green parts) chopped
2 tsps. ground cumin
3 tbps. (about) oil
Boil potatoes in large pot of water just until centers can be
pierced with sharp knife, about 20 mins. Drain. Cover & refrigerate
until well chilled. (Can be prepared l day ahead) Peel potatoes.
Using hand grater, coarsely grate potatoes into large bowl. Gently
mix in green onions. Season to taste with s&p. Beat eggs with cumin
and gently mix into potato mixture. Form potatoes into 2-l/2″
diameter cakes (about l” thick). Cover and refrigerate until ready
to cook. (Can be prepared 6 hrs. ahead). Heat 2 tbsps. oil in heavy
large skillet over med-high heat. Add potato cakes in batches and
fry until golden brown, about 8 mins. per side, adding more oil if
Makes about l4. Goes good with a marinated flank steak & sauteed
peppers & onions.