Potato Cakes with Scallions (Printable)

Golden potato cakes blended with scallions, served alongside tangy sour cream for a tasty treat.

# 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

# How To Make It:

01 - Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispiness.
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 -
  • Theyre ridiculously cheap to make but taste like something from a fancy brunch spot
  • The crispy exterior gives way to impossibly tender and creamy potato inside
  • You can keep the batter in the fridge and fry them fresh whenever hunger strikes
02 -
  • Dont rush the moisture removal step or your potato cakes will be soggy and disappointing
  • Crowding the pan lowers the oil temperature and prevents proper crisping
  • Letting the mixture rest for five minutes before frying helps the flour bind everything together
03 -
  • Use a box grater instead of a food processor for better texture control
  • Test your oil temperature with a single shred of potato it should bubble actively
  • Season your final dish with flaky salt right before serving for extra crunch

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