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 bret.thorn@penton.com.
Follow him on Twitter: @foodwriterdiary