Potato Cakes with Scallions (Printable)
Golden potato cakes with scallions and sour cream offer a crisp and flavorful side or light dish.
# What you'll need:
→ Potatoes
01 - 2 lbs russet potatoes, peeled and grated
→ Vegetables
02 - 4 scallions, thinly sliced
03 - 1 small onion, finely grated
→ Binding & Seasoning
04 - 2 large eggs
05 - ½ cup all-purpose flour
06 - 1 tsp salt
07 - ½ tsp ground black pepper
08 - ½ tsp garlic powder
→ For Frying
09 - ¼ cup vegetable oil
→ To Serve
10 - ¾ cup sour cream
11 - 2 tbsp chopped fresh chives or extra scallions
# Directions:
01 - Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
02 - In a large bowl, combine the potatoes, scallions, onion, eggs, flour, salt, pepper, and garlic powder. Mix well until evenly combined.
03 - Heat half the oil in a large nonstick skillet over medium heat.
04 - Scoop about ¼ cup of the potato mixture per cake into the skillet. Flatten each gently with a spatula to form a round cake, about ½ inch thick.
05 - Cook for 3–4 minutes per side, or until golden brown and crisp. Add more oil as needed and work in batches, transferring cooked cakes to a paper towel–lined plate.
06 - Serve warm, topped with sour cream and a sprinkle of chives or scallions if desired.
# Expert Suggestions:
01 -
- These potato cakes achieve that elusive perfect texture with a crispy golden exterior and pillowy soft inside
- The fresh scallions add bright pops of flavor that cut through the richness beautifully
- They come together quickly with ingredients you probably already have in your kitchen
02 -
- Squeezing every last drop of moisture from the grated potatoes is absolutely non negotiable for crispy results
- Do not crowd your pan or the cakes will steam instead of fry and never achieve that perfect crunch
- Letting the oil heat properly between batches ensures every cake gets beautifully golden and evenly cooked
03 -
- Adding a teaspoon of smoked paprika to the mixture gives these an incredible depth of flavor
- Leftover potato cakes reheat surprisingly well in a 350 degree oven for about 10 minutes