sour cream and broccoli baked potato cakes
These take me back to the days when Mom had to sneak veggies into our diets any which way she could. JK, she didn’t give a sh*t about whether or not we ate our vegetables because hello, it’s time for A Current Affair! Pep was casual like that. Plus my sister and I were human garbage disposals who did not discriminate when it came to food, green or not.
These are an adult Chrissy treat. Serve a hot plate of them with a family-style meal and it will be the first thing people’s hands launch to grab.
ingredients
3 cups broccoli florets
Kosher salt
1½ pounds russet (Idaho) potatoes
1 cup finely grated Parmigiano-Reggiano cheese
1 cup sour cream, plus more for serving
1 egg, beaten
½ teaspoon freshly ground black pepper
4 tablespoons canola oil
1 tablespoon butter
steps
Place the broccoli in a single layer in a microwave-safe dish and add ½ inch water and a few pinches of salt. Cover.
Microwave the broccoli on high until it turns bright green, about 3 minutes.
Remove the broccoli, drain, and cool on paper towels to absorb any extra moisture.
Pierce the potatoes all over with a fork, then wrap each potato in a damp paper towel.
Place the potatoes on a microwave-safe plate and microwave on high until soft, about 15 minutes.
Remove from the microwave, cool slightly, then halve the potatoes and use a fork to scrape the flesh from the potatoes into a bowl.
Leave the skins behind and mash the flesh until smooth, then mix in the broccoli, Parm, sour cream, egg, pepper, and 1½ teaspoons salt.
Form the mixture into twelve 3-inch round patties.
In a large skillet, heat 2 tablespoons of the oil and ½ tablespoon of the butter over medium-high heat.
When the butter foams, add 6 patties and pan-fry until golden, 3 to 4 minutes per side.
Drain briefly on paper towels.
Repeat with the remaining oil, butter, and patties.
Serve the potato cakes with more sour cream.
