Chef Peter O'Brien offers a recipe that tips its hat to his Irish heritage while giving it a New Mexican sear (from Tasting: Finer Dining, March 2021). Photograph by Douglas Merriam.

2 large Yukon Gold potatoes
1 bunch scallions, trimmed of roots and the top 2 inches, finely chopped
½ cup grated jalapeño Jack cheese
1 egg yolk
½ teaspoon each salt and pepper, or to taste
Olive oil 


INSTRUCTIONS

  1. Wrap the potatoes in wet paper towels. Place in a microwave and cook on high for 10 minutes. Set aside to cool for about 5 minutes.

  2. Grate the potatoes into a medium bowl and fold in the scallions, cheese, egg yolk, salt, and pepper.

  3. In a small sauté pan or on a griddle over medium-high heat, add the olive oil. Spoon a heaping tablespoon of the potato mixture into the pan, flatten with the back of a spoon, and brown for about 3 minutes on each side.

  4. Drain on paper towels and keep warm until serving.

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