Truffle & Fontina Potato Cakes with Scallions & Sour Cream

Truffle & Fontina Potato Cakes

with Scallions & Sour Cream

15 MIN
$7.99 Serves 2-4
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From the Test Kitchen

These delicate, delicious potato cakes get incredibly rich flavor from a combo of melty fontina and earthy truffle seasoning mixed into the batter. A dollop of sour cream lends refreshing, creamy contrast.

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Dietary Information

  • Nutrition
  • Calories
    420 Cals (est.)
Truffle & Fontina Potato Cakes with Scallions & Sour Cream
  • ½ cup Biscuit Mix
  • ¼ cup Sour Cream
  • 2 Scallions
  • ½ cup Potato Flakes
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 2 oz Fontina Cheese

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. 

2 Make the batter

In a medium bowl, combine the potato flakes, biscuit mix, grated cheese, truffle zest, sliced white bottoms of the scallions, and 2/3 cup of water; season with salt and pepper. Set aside to let the batter rest at least 5 minutes.

3 Cook the potato cakes & serve your dish

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, scoop the batter into the pan to make 12 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 1- to 2-inch diameter. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Serve the cooked potato cakes with the sour cream. Garnish with the sliced green tops of the scallions. Enjoy!

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