Potato Cakes with Scallions (Printable)

Golden potato cakes flecked with scallions, served with a dollop of sour cream for a crispy treat.

# What You'll Need:

→ Vegetables

01 - 4 medium russet potatoes (about 1.75 lbs), peeled and grated
02 - 4 scallions, finely sliced
03 - 1 small yellow onion, grated

→ Binding & Seasoning

04 - 1 large egg
05 - 3 tablespoons all-purpose flour
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper

→ For Frying

08 - 4 tablespoons vegetable oil, plus more as needed

→ To Serve

09 - 3/4 cup sour cream
10 - Fresh chives or extra scallions, finely chopped

# How To Make It:

01 - Wrap the grated potatoes in a clean kitchen towel and squeeze firmly to extract excess liquid. Transfer to a large mixing bowl.
02 - Add the grated onion, sliced scallions, egg, flour, salt, and pepper to the potatoes. Mix thoroughly until all ingredients are evenly incorporated.
03 - Pour 2 tablespoons of vegetable oil into a large nonstick skillet and warm over medium heat.
04 - Drop 2 to 3 tablespoons of the potato mixture into the hot pan, using a spatula to gently flatten each into a patty approximately 1/2 inch thick.
05 - Cook 3 to 4 potato cakes at a time for 3 to 4 minutes per side, flipping once, until both sides are golden brown and crispy. Add more oil between batches as necessary.
06 - Transfer the finished cakes to a plate lined with paper towels to drain. Keep warm while frying the remaining batches.
07 - Plate the potato cakes hot, topped with a dollop of sour cream and garnished with chopped fresh chives or scallions if desired.

# Expert Suggestions:

01 -
  • The contrast between crispy edges and tender centers is absolutely addictive
  • They come together quickly with ingredients you probably already have
  • Perfect for using up extra potatoes and impressing guests without the stress
02 -
  • Patience with squeezing moisture from potatoes is what makes the difference between okay and amazing
  • Let the oil come back to temperature between batches or later cakes will absorb too much grease
  • Don't press down on them while cooking or you'll lose that fluffy interior texture
03 -
  • Add 2 tablespoons of cornmeal to the mixture for extra crunch and a slightly nutty flavor
  • A handful of shredded sharp cheddar melted into the batter makes them incredibly indulgent
  • For a gluten-free version, chickpea flour actually works better than most blends

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