These potato cakes are delicious served with homemade creme fraiche.
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.