• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Breakfast & Brunch / Pancakes & Waffles

    Green Garlic and Chive Potato Cakes

    Published Mar 8, 2011

    Jump to Recipe Print Recipe

    close up of garlic and chive potato cakes
    While some little girls spend their time dreaming of ponies, castles and wedding gowns, I spent mine thinking about fancy restaurants, linen tablecloths and sumptuous meals (though admittedly, I did have a thing for Cinderella's baby blue ball gown). I suppose I have my foodie dad to thank for my patrician tastes, at least as far as vittles are concerned (no comment re: ball gowns).

    vegetables on a chopping board
    With struggling, middle-class parents who appreciated good food, my dreams were realized more often that ponies or castles (or sadly, a Cinderella-esque gown) would have been. But the fanciest meal I recall enjoying as a youngster was at Greens, San Francisco's revered vegetarian restaurant. While some folks imagine veg fare as bland glops and goos - plain barley and under-seasoned spinach, for instance - Greens effortlessly dispels these myths with their dishes which borrow from many different cultures to create a colorful palette of richly satisfying cuisine. And it's no wonder: my idol, Deborah Madison, founded the kitchen as a young monk at the SF Zen Center in 1979.

    But I didn't know that when, at age 10, I sat with my family around the table in their large dining room overlooking the San Francisco bay. Linen tablecloth: check. Sumptuous meal: check. We ate many courses, most of which contained much cream and cheese (which I loved), and I thought I'd died and gone to heaven when our server brought out tiny cups of tangy granita as a palate cleanser before dessert. Two desserts!

    chopped leek
    Of course, the irony of working in the food industry now is that the low pay prohibits one from actually eating out anywhere fancier than a Mission taqueria (no offense, El Metate) so I have only my memories of that decadent meal to tide me over...

    bowl of ingredients
    ...and the Everyday Greens cookbook, from whence these potato cakes came.

    I know spring is just around the corner when the first tender shoots of green garlic start arriving in our box. Resembling a tiny, garlic-scented leek, green garlic's fresh flavor shines when paired with mild foods like cream, eggs, soft cheeses and potatoes.

    potato cakes in a pan cooking
    Another sign of the coming spring is the abundance of farm-fresh eggs, not only in our box, but at our local co-op, as well. Presumably because the hens get to snack on tasty little flowers popping up during the longer, warmer days, the yolks look brighter than ever; hence the golden hue of these morsels.

    These savory griddle cakes contain all of the above: sweet, yellow potatoes simmered until tender and mashed with sauteed green garlic, goat and parmesan cheeses, a bit of crème fraîche, farm eggs, and some minced chives.They cook up into little pillows of potato love; just the thing to whip up on a cool, late-winter weekend for breakfast or dinner. I changed the method a bit: since my potatoes were quite small, rather than par-boiling them whole, then peeling them, then grating them, as per the original recipe, I simply cut the raw taters, skin and all, into large chunks, boiled them until tender, then mashed them with the other ingredients. A minimum of fussing, and I didn't even notice the skins in the finished cakes.

    One benefit of making Green's delicacies at home, aside from the sensual satisfaction of the chopping, sauteing and mashing that goes into creating this dish, is avoiding a trip to the dreaded Marina. Having leftovers for days, as in the case of these crispy, creamy potato cakes doesn't hurt, either. And if you're an omnivore, no pesky, vegetarian monks will prevent you from enjoying these with meat, such as the delicious curried rice and beef à la Jessa that we all enjoyed at band practice last weekend. (Unless you have a pesky vegetarian monk for a housemate, in which case, you're on your own.)

    top down shot of garlic and chive potato cakes on a plate with creme fraiche
    But perhaps the best part of eating at home is that no one will know if, afterward, you polish off two desserts, and neither of them are granita.

    potato cake and salad on a plate

    For more potato recipes:

    • Oven Roasted Potatoes and Parsnips
    • Japanese Sweet Potato Oven Fries with Wasabi Aioli
    • Cheesy Sweet Potato Kale Galette {gluten-free, whole-grain}
    • Two-Bean Potato Salad

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this potato cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.15 from 7 votes

    Green Garlic Potato Cakes with Chive Crème Fraîche

    Print Recipe Pin Recipe
    These potato cakes are delicious served with homemade creme fraiche.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total: 40 minutes
    Servings: 6 main course servings.

    Ingredients

    Green Garlic Potato Cakes

    • 1 3/4 pounds yellow potatoes (see headnote), scrubbed, skin on, cut into 1" chunks
    • salt
    • 2 tablespoons olive oil
    • 1 1/2 cups sliced green garlic, including the green bits (from 4 - 5 stalks)
    • juice of 1/2 a lemon, zest reserved for thecrème fraîche
    • 2 large eggs
    • 2 tablespoons crème fraîche, plus a scant cup for serving (store-bought or homemade - see recipe below)
    • 1 bunch of chives, finely chopped, 1/4 cup reserved for thecrème fraîche topping
    • 2/3 cup lightly packed crumbled fresh goat cheese
    • 1/3 cup lightly packed grated parmesan
    • light cooking oil, for the pan (such as sunflower or grapeseed)

    Homemade Crème Fraîche

    • 1 cup fresh heavy cream (preferably not ultra-pasteurized)
    • 1 1/2 tablespoons buttermilk or crème fraîche

    Instructions

    Green Garlic Potato Cakes

    • Place the tater chunks in a large pot, cover with cool water and add 2 teaspoons of salt. Bring to a boil, then simmer until the potatoes are tender, but not falling apart, about 10 - 15 minutes of simmering. Drain the potatoes (you can save the water to use as soup stock, if you like). Put the cooked potatoes in a large bowl, let cool a bit, and mash coarsely (a potato masher works great for this, natch!).
    • Heat the olive oil in a skillet over medium heat. Add the green garlic and a few pinches of salt and saute, stirring occasionally, until tender, 10 minutes or so, reducing the heat to low if it starts to brown. Add the lemon juice and scrape the green garlic on top of the potatoes.
    • In a small bowl, whisk together the eggs, 2 tablespoons of thecrème fraîche and 1/4 teaspoon salt. Pour this mixture over the green garlic and potatoes, and add the chives (holding back 1/4 cup for thecrème fraîche) and the cheeses. Mash everything together until well combined.
    • Form the potato goop into cakes 3 - 4" in diameter and 1/2" tall (a spring-loaded ice cream scoop helps with even portions). Heat a large skillet or griddle over a medium flame, and add enough sunflower oil to coat the bottom,1 - 2 tablespoons. Place the cakes an inch or so apart in the pan and cook over medium-low heat until golden and crispy, 4 - 5 minutes on each side.
    • Meanwhile, in a small bowl or jar, combine the remaining scant cup ofcrème fraîche with the zest of half a lemon and 1/4 cup chopped chives. Season to taste with a few pinches of salt and a turn of pepper.
    • Serve the warm cakes dolloped with the chive crème fraîche.

    Homemade Crème Fraîche

    • n a glass jar, stir together the cream and buttermilk until well combined. Place in a warmish spot, such as on top of the refrigerator, and leave for about 12 hours until thickened. During this time, stir or shake the cream once or twice to prevent a layer of fat from solidifying on top (which would result in lumpy crème fraîche). Store the crème fraîche in the fridge for 1 - 2 weeks.

    Notes

    Adapted from Everyday Greens.
    These cakes would work well with other alliums in place of the green garlic; scallions, leeks, shallots or spring onions would all make excellent substitutes, depending on what's in season. Similarly, feel free to feature any soft, green herb that you like (not that green herb) for the chives, such as basil, marjoram, parsley, chervil or tarragon, or swap out the chèvre for any favorite cheese, such as gruyère or aged cheddar.
    Use smallish, yellow-fleshed potatoes for the best taste and texture, such as Yukon Golds, Yellow Finns, or German Butterballs.
    The potato goop and crème fraîche keep well in the fridge for up to 3 days; you are then mere minutes away from frying up a tasty breakfast, lunch or dinner.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 251kcalCarbohydrates: 19gProtein: 12gFat: 14gSaturated Fat: 6gCholesterol: 73mgSodium: 219mgPotassium: 661mgFiber: 4gSugar: 1gVitamin A: 735IUVitamin C: 25.5mgCalcium: 170mgIron: 5.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Green Garlic Potato Cakes with Chive Crème Fraîche

    Adapted from Everyday Greens

    Makes about 6 main course servings

    These cakes would work well with other alliums in place of the green garlic; scallions, leeks, shallots or spring onions would all make excellent substitutes, depending on what's in season. Similarly, feel free to feature any soft, green herb that you like (not that green herb) for the chives, such as basil, marjoram, parsley, chervil or tarragon, or swap out the chèvre for any favorite cheese, such as gruyère or aged cheddar. Use smallish, yellow-fleshed potatoes for the best taste and texture, such as Yukon Golds, Yellow Finns, or German Butterballs. The potato goop and crème fraîche keep well in the fridge for up to 3 days; you are then mere minutes away from frying up a tasty breakfast, lunch or dinner.

    1 3/4 pounds yellow potatoes (see headnote), scrubbed, skin on, cut into 1" chunks
    salt
    2 tablespoons olive oil
    1 1/2 cups sliced green garlic, including the green bits (from 4 - 5 stalks)
    juice of 1/2 a lemon, zest reserved for thecrème fraîche
    2 large eggs
    2 tablespoons crème fraîche, plus a scant cup for serving (store-bought or homemade - see recipe below)
    1 bunch of chives, finely chopped, 1/4 cup reserved for thecrème fraîche topping
    2/3 cup lightly packed crumbled fresh goat cheese
    1/3 cup lightly packed grated parmesan
    light cooking oil, for the pan (such as sunflower or grapeseed)

    Place the tater chunks in a large pot, cover with cool water and add 2 teaspoons of salt. Bring to a boil, then simmer until the potatoes are tender, but not falling apart, about 10 - 15 minutes of simmering. Drain the potatoes (you can save the water to use as soup stock, if you like). Put the cooked potatoes in a large bowl, let cool a bit, and mash coarsely (a potato masher works great for this, natch!).

    Heat the olive oil in a skillet over medium heat. Add the green garlic and a few pinches of salt and saute, stirring occasionally, until tender, 10 minutes or so, reducing the heat to low if it starts to brown. Add the lemon juice and scrape the green garlic on top of the potatoes.

    In a small bowl, whisk together the eggs, 2 tablespoons of thecrème fraîche and 1/4 teaspoon salt. Pour this mixture over the green garlic and potatoes, and add the chives (holding back 1/4 cup for thecrème fraîche) and the cheeses. Mash everything together until well combined.

    Form the potato goop into cakes 3 - 4" in diameter and 1/2" tall (a spring-loaded ice cream scoop helps with even portions). Heat a large skillet or griddle over a medium flame, and add enough sunflower oil to coat the bottom,1 - 2 tablespoons. Place the cakes an inch or so apart in the pan and cook over medium-low heat until golden and crispy, 4 - 5 minutes on each side.

    Meanwhile, in a small bowl or jar, combine the remaining scant cup ofcrème fraîche with the zest of half a lemon and 1/4 cup chopped chives. Season to taste with a few pinches of salt and a turn of pepper.

    Serve the warm cakes dolloped with the chive crème fraîche.

    Homemade Crème Fraîche

    1 cup fresh heavy cream (preferably not ultra-pasteurized)
    1 1/2 tablespoons buttermilk or crème fraîche

    In a glass jar, stir together the cream and buttermilk until well combined. Place in a warmish spot, such as on top of the refrigerator, and leave for about 12 hours until thickened. During this time, stir or shake the cream once or twice to prevent a layer of fat from solidifying on top (which would result in lumpy crème fraîche). Store the crème fraîche in the fridge for 1 - 2 weeks.

    potato cake with fork

    You might also like...

    AppetizersPancakes & WafflesGluten-FreeVegetarianCheeseGoat Cheese
    « Gluten-Free Bittersweet Chocolate Brownies
    Tangerine Olive Oil Pound Cake »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Jessa says

      March 09, 2011 at 5:03 pm

      No potatoes in the CSA this week, just when I need them. Well, thank god for the farmer's market. I told Rick about these and now we MUST MAKE THEM.

      Reply
    2. Joelle says

      March 29, 2011 at 3:29 am

      Delishous Monday night dinner! They may even replace Manachevitz.

      Reply
    3. alanna says

      March 29, 2011 at 5:02 am

      One can hope...

      Reply
    4. Katherine says

      May 21, 2013 at 8:47 pm

      Do you know how long I've been searching for a potato goop recipe?

      Sigh, now I have to decide between the potato salad with green goddess dressing and the golden crispy potato goop for this weekend.

      I'll see where the spring weather takes me - summer or winter.

      Reply
      • Alanna says

        May 21, 2013 at 11:26 pm

        It's a rough life. ;) They're both good bets - you can't go wrong!

        Reply
    5. L says

      August 09, 2017 at 10:37 pm

      I totally LOVE you!! I'm in my kitchen making breakfast while everyone is sleeping, and I've sampled SO much....hope I stay awake long enough to see them enjoy it!

      Reply
      • Alanna says

        August 09, 2017 at 10:42 pm

        Aw, yay! Hope they're well-received. :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack