How to Shred a Scallion

Yesterday I posted a recipe for chicken egg rolls that included shredded scallions among the ingredients.

Shredding scallions may seem tricky, but it’s easy once you know how. I learned how many years ago at the China Institute in New York. Whatever dish you are making, egg roll or otherwise, if you need shredded scallions, here’s how to do it:

Get out a sharp chef’s or vegetable knife and cutting board. Clean the scallions, discard brownish and limp outer leaves and an inch or two of dark green off the top. Do NOT cut off the roots.

With the tip of your knife, cut into the root end — the white portion — of the scallion, but do not cut into the root. Cut down the length of the scallion, into the green portion, until the end.

Roll the scallion halfway and make another cut, starting with the root end.

If the scallion is thick, roll it again and make another cut. Otherwise, cut the scallion in half.

Cut the root.

There you have it: shredded scallion. Discard the root.

I used the shreds for my chicken egg roll filling, but they are incredibly useful (soups, noodle dishes, omelets and so on) for lots of dishes.

Mashed Potatoes with Frizzled Scallions

Mashed Potatoes with Frizzled Scallions

You know that question people ask: “if there was only one food you could have if you were alone on a desert island, what would it be?” 

I say potato.

Of course that’s not realistic. But I’m never going to be stranded on a desert island. (But of course, if I were, I’d want to be Mrs. Howell and have my butler bring me whatever I wanted.)

I know the question really isn’t about forcing me to think about survival. What they want to know is “what’s the first item that comes to mind when someone asks you what your favorite food is.”

I say potato. All kinds. Every way.

And did I mention some time ago that when Ed and I traveled to Ireland we ate salmon, salmon, salmon and potatoes, potatoes, potatoes? And it was SO delicious?

Most of the potato dishes we ate were plain. Baked, boiled, roasted, mashed. But several of the mashed potato dishes also included steamed cabbage, kale, scallions or leeks (variations on Colcannon).

When we got back to the States I decided to create a variation on this theme. Here’s the result: mashed potatoes with scallions, but the scallions are fried and caramelized and I serve them on top because they are crisp and make a nice contrast to the soft and creamy stuff beneath.

Another wonderful thing about mashed potatoes? They are non seasonal. Perfect any time of year.

Mashed Potatoes with Frizzled Scallions

8-10 scallions

2 tablespoons olive oil

6 medium all-purpose potatoes, peeled and coarsely chopped

5 tablespoons butter

1-1/2 cups milk, heated to warm

salt and freshly ground black pepper to taste

Wash the scallions and with the tip of a sharp knife, cut along the length of each to cut each scallion in half lengthwise. Remove the root. Cut the lengths in half to make them shorter. Heat the olive oil in a sauté pan over medium heat. Add the scallion shreds and cook, stirring occasionally, for 3-4 minutes or until the scallions are tender and browned. Set aside. Cook the potatoes in lightly salted simmering water for about 15 minutes or until tender. Drain. Add the butter and mash the potatoes until most of the lumps have disappeared. Add the heated milk, salt and pepper and mix the ingredients until evenly distributed. Place in a serving bowl. Top with the scallions. Makes 6-8 servings