Categories: Sides

Ingredients

• 3 cups broccoli florets
• Kosher salt
• 1 1/2 lbs. russet potatoes
• 1 cup finely grated Parmigiano-Reggiano
• 1 cup sour cream, plus more for serving
• 1 egg, beaten
• 1/2 tsp black pepper
• 4 tbsp canola oil
• 1 tbsp butter
• 2 tbsp chopped chives, for serving

Directions

1. Place the broccoli in a single layer in a microwave-safe dish and add 1/2 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.

2. 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.

3. 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 1 1/2 tsp salt. Form the mixture into 12 3-inch round patties.

4. eheat the oven to 250.

5. In a large skillet, heat 2 tbsp of the oil and 1/2 tbsp 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 and keep warm in the oven on a baking sheet. Repeat with the remaining oil, butter and patties.

6. Serve the potato cakes with more sour cream and the chives.

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