Ingredients

• 1 pound Yukon Gold potatoes, peeled and boiled
• 2 ounces butter
• 2 ounces sour cream
• 2 egg yolks
• 4 ounces grated white cheddar
• 2 scallions minced
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil

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Instructions

1. Rice potatoes. Whisk in butter, sour cream, and yolks. Fold in cheese and scallions. Season to taste. Chill for 1 hour.
2. Form into cakes 2 by 1 inch. Heat the oil and butter in a skillet on medium heat, until butter starts to foam. Gently place cakes in the pan and cook for approximately 3 minutes on each side or until golden brown.