Preheat your oven to 350 degrees.

Bake the russet potato on a sheet pan until partially cooked through (about 40-60 minutes depending on size).

You can test it for doneness by cutting a small slice out of the potato – there should be a disk about the size of a quarter in the middle of the slice that’s still quite firm.

You can also test by pushing the point of a knife into the potato. It should go in easily, then hit a harder portion towards the center.

Remove the potato from the oven and let it cool completely.

Once the russet has cooled, peel it and grate it using the large round holes on a box grater. Stir to combine with the egg white, salt, minced chives, salt and pepper.

Use a round cookie cutter or ring mold, rubbed or sprayed with oil on the inside, to form the cakes. Pack the potatoes down with the bowl of a spoon, then add more to fill the space. You want them tightly packed in the mold.

Refrigerate the formed cakes until you’re ready to cook them (up to a few hours).

Brown the cakes in a frying pan oiled with a third of an inch of high heat oil, flipping once, until they’re heated through & crisped on both sides.

Note: if your cakes are too thick and have browned before they have cooked through completely, you can finish them on racks in a 400 degree oven.

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Potato Recipes