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

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