Divide the mixture into 4 balls (about 1/2 cup each).
Flatten the balls into 3-inch-diameter cakes, about 1/2 inch thick.
Heat oil in a large cast-iron or stainless-steel skillet over medium heat until shimmering.
Photo:Photographer: Victor Protasio, Food Stylist: Karen Rankin
Add the potato cakes; cook, undisturbed, until golden brown, about 5 minutes per side.
Transfer to a platter.
Sprinkle with the remaining 1 tablespoon chives.
Photographer: Victor Protasio, Food Stylist: Karen Rankin
Serve with sour cream.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Victor Protasio, Food Stylist: Karen Rankin
Photographer: Victor Protasio, Food Stylist: Karen Rankin
