Chip Ulbrich, executive chef of this two-unit chain, combines two popular dishes in this $7 dish. He makes a salad of fingerling potatoes, mayonnaise, sour cream, red onion, garlic, celery and grated horseradish. He mixes in raw eggs and panko breadcrumbs and then griddles the cakes with a little butter until golden on the outside and cooked through. Contact Bret Thorn at firstname.lastname@example.org. Follow him on Twitter: @foodwriterdiary
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!