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Potato Cake

From the Scotto Family's Fresco restaurant
/ Source: TODAY

Yield: Ten 2-oz. potato cakes


  • 1 cup extra virgin olive oil
  • 4 potatoes cut julienne
  • 1 white onion diced small
  • 1/2 tablespoon chopped garlic
  • 1/2 tablespoon chopped parsley
  • 1/2 tablespoon chopped thyme
  • 2 eggs
  • 1/2 cup flour
  • Salt and pepper

In a pan, add garlic, onions and 2 tablespoons olive oil and sauté until golden brown; then add thyme and parsley. Place in a large bowl with potatoes, eggs and flour. Season with salt and pepper to taste and blend well. Then make potato cakes about 2 ounces each. In a sauté pan, heat the remaining olive oil over medium heat and cook the potato cakes until golden brown. Serve immediately.