Servings: 6 to 8 Active Time: 35 Minutes Total Time: 1 Hour

INGREDIENTS

3 cups broccoli florets
1 1/2 lbs russet potatoes
1 cup finely grated Parmigiano-Reggiano cheese
1 cup sour cream, plus more for serving
1 egg, beaten
1 tbs unsalted butter
4 tbs high heat oil (our favorite is Colorado Mills Sunflower Oil)
1/2 tsp fresh ground black pepper
Kosher salt

INSTRUCTIONS

Place the broccoli in a single layer in a microwave-safe dish, add 1/2 inch of water and a few pinches of salt. Cover. Microwave on high until it turns bright green, about 3 minutes. Drain the water and cool broccoli on paper towels to absorb any extra moisture.

Pierce the potatoes all over with a fork, then wrap each in a damp paper towel. Place the potatoes on a microwave-safe plate and microwave on high until soft, about 15 minutes.

Allow the potatoes to cool slightly, then halve and use a fork to scrape the flesh from the potatoes into a bowl. Mash until smooth. Mix in the broccoli, Parm, sour cream, egg, pepper and 1 1/2 tsp salt. Form the mixture into twelve 3-inch round patties.

Preheat the oven to 250 degrees.

In a large skillet, heat 2 tbs of oil and 1/2 tbs of butter over medium-high heat. When the butter foams, add 6 patties and pan-fry until golden, 3 to 4 minutes per side. Drain patties briefly on paper towels and keep them warm in the oven on a baking sheet. Repeat with the remaining oil, butter and patties.

Serve the potato cakes with more sour cream!

~ Recipe adapted from Chrissy Teigen’s Cravings cookbook.