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Side Dish
6 servings
8 minutes
20 minutes
Chef Tom Fraker
1 1/2 pounds Melissa’s Fingerling Potato Medley - rinsed and grated
1 Perfect Sweet Onion - peeled and grated
Cheesecloth
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
2 egg whites - whipped
1/8 cup chives - finely chopped
4 tablespoons unsalted butter
Place the potatoes and onions in cheesecloth and twist to squeeze out the excess moisture. Place them in a bowl and season with the salt, pepper and garlic. Fold in the egg whites and chives and mix until well combined.
Prepare a hot griddle.
Melt the butter on the griddle and add the potato mixture. Mix to incorporate the butter and then flatten them out into an even layer. Let it cook until you get a nice crispy golden brown crust, about 10 minutes. Do not disturb them. Flip the potatoes over and repeat. Remove from the griddle and serve.
Very tasty when served with a sunny-side-up egg or poached egg on top.
