Ingredients:

Filling:

• 1 lb. potatoes, peeled (we like Yukon Gold)
• 2 eggs, lightly beaten
• ¼ cup green onions, thinly sliced
• ¼ tsp. salt
• 2 Tbsp. all-purpose flour
• 2 Tbsp. grapeseed oil
• Optional: Sour cream and smoked salmon or (yes!) apple sauce.

Directions:

1. With the Küchenprofi Shredder set at an angle on a cutting board, shred the potatoes.
2. In a mixing bowl, combine the shredded potatoes with the eggs, green onions, and salt. Then add the flour to combine.
3. Heat 1 tablespoon oil in a large non-stick skillet to medium-high (we’re partial to our Woll® and Black Cube™!).
4. Spoon 1/3 cup of the mix into the pan and flatten it slightly. Repeat 3 times to bake the first 4 cakes.
5. Cook about 5 minutes per side, until browned and crisp. Remove from pan and keep warm.
6. Repeat steps 3-5 with the remaining half of the potato mix to bake the second batch of 8 cakes.
7. Serve as is or top with smoked salmon and sour cream (great for brunch!), or in the German tradition with apple sauce.

Prep Time: 20 min.

Yield: Serves 4 (2 cakes per person).