Fresh green onions from the UBC Farm and fresh potatoes too. I had about 8 of these giant stalks and there’s only so much salad, so many omelettes, and so many stir frys a girl can have before you start to look for something new. I added some dark sweet potatoes for some colour and a little extra egg to hold them together. I also used grapeseed oil to fry them in order to keep a higher temp. I love that stuff. Spitting oil is NO MORE!


2 cups finely chopped onions
2 eggs
1 1/4 tsps salt
1/4 tsp pepper
2 lbs russet potatoes, grated
1 tbsp flour
1 tsp baking powder

Modified from Bon Appetit December 2007 via epicurious.

20120817-121024.jpg 20120817-121044.jpg 20120817-121033.jpg


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s