I’ve heard these little potato cakes be called a lot of things over the years, but I just call them yum. But only if they’re cooked all the way through and there’s not a layer of raw potato inside, that’s just depressing.
They have to be crispy-crunchy on the outside and soft (ish) in the middle. And they have to be hot and salty.
I jazzed up the recipe of my childhood with a bunch of different herbs and it made such a nice change. The sage especially was delicious. I used both fresh and ground and it was a fabulous combination.
Gots to be crisp and crunchy, y’all, don’t muck around. Take your time, cook them reasonably slowly (so you avoid the evil raw potato layer) and make sure they’re totally brown before you flip them.
We used to eat them with tomato sauce/ketchup as kids, but I’ve also dabbled in applesauce and sour cream and this one with natural yogurt. It was good.
But not as good as this:
Shut up, it was delicious.
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