Potato Cakes with Scallions

The smell of grated potatoes hitting a hot skillet takes me back to my grandmother's tiny kitchen, where she'd stand over the stove in her floral apron, turning these golden cakes while telling stories about her childhood. I've been making them ever since, and they never fail to make the whole house feel warm and comforted.

Last winter, my friend Sarah came over feeling homesick, and I made a batch of these while we caught up. She took one bite and immediately asked for the recipe, saying it tasted exactly like what her mother used to make on Sunday mornings before church.

Ingredients

• 4 medium russet potatoes: These starchy potatoes hold together beautifully and develop the crispiest exterior when grated
• 4 scallions: The mild onion flavor adds brightness without overwhelming the potato
• 1 small yellow onion: Grating it releases more sweetness than chopping would
• 1 large egg: The crucial binder that keeps everything from falling apart in the pan
• 3 tbsp all-purpose flour: Just enough to give structure while keeping the texture light
• 1 tsp salt and 1/2 tsp black pepper: Simple seasoning that lets the potato flavor shine
• 4 tbsp vegetable oil: You need enough fat to get that golden crunch everyone loves
• 200 g sour cream: The cool tanginess cuts through the richness perfectly

Instructions

Squeeze the potatoes dry:

Wrap the grated potatoes in a clean kitchen towel and twist until your hands hurt. Getting out every drop of liquid is the secret to crispy cakes, not soggy ones.

Mix everything together:

Combine the dried potatoes with grated onion, scallions, egg, flour, salt, and pepper. Mix with your hands until you can feel the ingredients holding together.

Get your pan ready:

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. You'll know it's ready when a small piece of the mixture sizzles immediately.

Form and fry the cakes:

Scoop about 2-3 tablespoons of mixture per cake, flatten gently to about 1 cm thick, and cook for 3-4 minutes per side until golden. Don't crowd the pan or they'll steam instead of crisp.

Keep them warm:

Transfer finished cakes to paper towels to drain excess oil. If you're making a big batch, set them on a baking sheet in a 200°F oven so everyone can eat together.

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These became a regular at our annual summer cabin trips after I made them on a rainy morning when we were stuck inside. Now everyone asks for them before we've even unpacked the car, and they've become part of the tradition themselves.

Getting The Perfect Crisp

I've learned that medium heat is better than high. You want the cakes to cook through before the outside burns, and that steady sizzle is the sound of perfection happening. When you flip them and see that golden brown, you'll know you did it right.

Serving Ideas

While sour cream is classic, I've discovered that applesauce creates this sweet and salty combination that's unexpectedly delicious. They're also wonderful alongside a simple green salad when you want something lighter for dinner.

Make Ahead Wisdom

You can grate the potatoes and onions a few hours ahead, just keep them submerged in cold water to prevent browning. Drain and squeeze dry right before cooking.

• Mix the batter just before frying for the best texture
• Cooked cakes reheat surprisingly well in a 350°F oven for 10 minutes
• Extra sour cream can be thinned with a little lemon juice for a drizzle

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There's something deeply satisfying about transforming humble potatoes into something so comforting. I hope these become part of your own kitchen story.

Recipe FAQs

→ How do I ensure the potato cakes are crispy?

After grating, squeeze out excess moisture from the potatoes using a towel. Fry on medium heat with enough oil, flipping once the edges turn golden brown to develop a crispy crust.

→ Can I substitute the potatoes for another vegetable?

While russet potatoes provide the best texture and flavor, grated sweet potatoes or parsnips can be used for a different twist, though cooking times may vary.

→ What’s the role of scallions in these cakes?

Scallions add a fresh, mild onion flavor and a touch of color, complementing the potatoes without overpowering their natural taste.

→ How should I serve these potato cakes?

Serve warm topped with sour cream and optionally chopped chives or scallions. They pair nicely with applesauce or a crisp white wine.

→ Is there a way to make these gluten-free?

Replace all-purpose flour with a gluten-free flour blend or finely ground cornmeal to maintain binding without gluten.

→ Can these be prepared ahead of time?

Prepare the potato mixture in advance and refrigerate briefly. Fry just before serving to preserve maximum crispiness.