Potato Cakes with Scallions

My grandmother had this way of making potato cakes that filled the entire house with the most incredible fried potato aroma. She never measured anything, just grabbed handfuls of grated potato and somehow they always turned out perfectly crispy. I have been trying to replicate that magic for years, and I think I have finally cracked the code with these scallion studded beauties.

Last winter my friend Sarah came over for a cozy dinner, and I made these as an impromptu side dish. She literally stood over the stove stealing them right off the cooling rack because she could not wait for them to hit the table. Now she requests them every single time she visits.

Ingredients

• Russet potatoes: These starchy potatoes are essential for achieving that perfectly crispy exterior and fluffy interior texture inside
• Fresh scallions: Their mild onion flavor brightens the whole dish without overpowering the delicate potato taste
• Grated onion: This melts into the potato mixture and adds depth that you cannot get from scallions alone
• Eggs and flour: This binding combination keeps the cakes from falling apart while frying in the hot oil
• Sour cream: The cool tangy topping creates the perfect contrast to the warm crispy potato cakes

Instructions

Squeeze those potatoes dry:

Wrap your grated potatoes in a clean kitchen towel and twist until your arms hurt. This step is the difference between soggy and spectacularly crispy cakes.

Mix it all together:

Combine your dried potatoes with scallions, grated onion, eggs, flour, and seasonings in a large bowl until everything is evenly distributed throughout the mixture.

Get your oil ready:

Heat about half your oil in a large nonstick skillet over medium heat until it shimmers slightly when you tilt the pan.

Form and fry:

Scoop quarter cup portions of the potato mixture into the hot pan and gently flatten with your spatula to create even rounds that are about half an inch thick.

Wait for the golden crust:

Cook each side for three to four minutes until deeply golden brown and crisp. Add more oil between batches as needed and drain finished cakes on paper towels.

Serve them up:

Plate these beauties while they are still hot and crispy, topped generously with cool sour cream and any fresh herbs you have on hand.

Save

These potato cakes have become my go to comfort food whenever I need something warm and satisfying but do not want to spend hours in the kitchen. There is something so deeply soothing about standing at the stove listening to them sizzle away.

Make Ahead Magic

You can grate the potatoes and vegetables up to four hours ahead and keep them submerged in cold water to prevent browning. Just remember to squeeze them thoroughly before mixing with the other ingredients, or your texture will suffer.

Serving Ideas Beyond The Basics

While sour cream is classic, try topping these with applesauce for a sweet and savory twist. They also make an incredible base for poached eggs and a drizzle of hot sauce for a hearty breakfast any time of day.

Perfecting Your Technique

The key to restaurant quality potato cakes is patience with both the drying process and the frying. Rush either step and you will end up with sad soggy patties instead of the crispy golden disks of your dreams.

• Use a box grater instead of a food processor for better texture control
• Keep your heat at medium to prevent burning before the inside cooks through
• Let finished cakes rest for a minute on paper towels to drain excess oil

Save

There is nothing quite like biting into a freshly fried potato cake while it is still piping hot and incredibly crispy on the outside.

Recipe FAQs

→ How do I prevent potato cakes from becoming soggy?

Ensure you squeeze out excess moisture from grated potatoes before mixing. This helps them crisp up well during frying.

→ Can I use a different type of potato for these cakes?

Russet potatoes work best due to their starch content, but Yukon Gold can also produce good results with a slightly creamier texture.

→ What oil is best for frying these cakes?

Use vegetable or canola oil for a neutral flavor and high smoke point, ensuring crispiness without burning.

→ How can I add extra flavor to the potato cakes?

Try mixing in smoked paprika or fresh herbs like parsley to enhance the savory notes of the cakes.

→ Is there a substitute for sour cream to serve with?

Plain Greek yogurt makes a great tangy alternative for topping these potato cakes.