Scallion Potato Pancakes
- 1russet potato, large
- 1/2cup scallions, green and white parts only, thinly sliced
- 1tablespoon butter, melted
- 1pinch salt
- 1pinch white pepper
- 3tablespoons duck fat
Boil potato for 30 minutes, or until it’s tender when pierced with a knife, but still offers a bit of resistance. Remove the potato from the water, place on a plate, and cover with a kitchen towel. That’s it for tonight!
The next day, peel the potato. Grate the potato into a large bowl, using the largest holes on your box grater.
Coat the scallions with the melted butter. Add in the potatoes, season with salt and freshly ground white pepper, and combine everything gently with a fork.
Heat 1 tablespoon of the duck fat in a small cast iron skillet (or fry pan) over medium heat. When melted, the fat should entirely coat the bottom of the pan. Spread half of the potato mixture out into a circle, pressing slightly on the edges to shape the pancake. Turn down the heat and let cook for about 5 minutes, until the bottom is browned and crisp.
Place a flat plate upside down over the pan (the plate should be larger than the pan). With one hand on the pan handle and the other on top of the plate, quickly flip the pan to transfer the pancake onto the plate.
Place the pan back on the heat and add 1/2 tablespoon more duck fat. Once the fat is melted, slide the pancake back into the pan, browned side up, and let cook for 5 more minutes. Transfer pancake to plate when finished.
Make the second pancake following the same method. Serve hot.
- 1/2cup heavy cream
- 1teaspoon red wine vinegar
- 1scallion, dark green part only, finely chopped
- 1/2teaspoon garlic, finely grated
- 1teaspoon tarragon leaves, finely chopped
- 1pinch salt
- 1pinch freshly ground black pepper
Whisk the cream until it thickens, then fold in the vinegar. Add the rest of the ingredients and mix until combined. Serve with pancakes.
By Silly Apron