Potato Cakes with Scallions (Printable)

Crispy golden potato cakes flecked with scallions served with cool sour cream for a flavorful bite.

# What you'll need:

01 - 4 medium russet potatoes (about 1.75 lbs), peeled and grated

02 - 4 scallions, finely sliced

03 - 1 small yellow onion, grated

04 - 1 large egg

05 - 3 tablespoons all-purpose flour

06 - 1 teaspoon salt

07 - 1/2 teaspoon freshly ground black pepper

08 - 4 tablespoons vegetable oil, plus more as needed

09 - 3/4 cup sour cream

10 - Fresh chives or extra scallions, finely chopped

01 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large bowl.

02 - Add the grated onion, sliced scallions, egg, flour, salt, and pepper. Mix well until evenly combined.

03 - Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.

04 - Scoop 2–3 tablespoons of the potato mixture for each cake, flattening gently with a spatula to form patties about 1/2 inch thick.

05 - Fry 3–4 cakes at a time for 3–4 minutes per side, or until golden brown and crisp. Add oil as needed between batches.

06 - Transfer cooked cakes to a plate lined with paper towels. Keep warm while cooking remaining cakes.

07 - Serve hot, topped with sour cream and a sprinkle of fresh chives or scallions if desired.

01 -

The contrast between the crispy exterior and tender potato inside is absolutely addictive
They come together in under 40 minutes with ingredients you probably already have

02 -

Patience with squeezing moisture from potatoes is what separates mediocre from magnificent results
Crowding the pan drops the oil temperature and leads to sad soggy cakes so work in batches

03 -

Use the largest holes on your box grater for the best texture
Let the mixture rest for 10 minutes before shaping this helps the flour absorb moisture