Potato Cakes with Scallions

My grandmother never measured anything when she made potato cakes, she just knew by the look and feel of the mixture. I spent years trying to decode her method, watching how she squeezed the potatoes through her fingers to check for moisture. These crispy scallion studded cakes are the closest I have come to recreating those Sunday mornings when the whole house smelled like frying potatoes and promise.

Last winter my friend Sarah came over for what was supposed to be a quick lunch and ended up staying for hours. We stood over the stove, frying batch after batch, eating them standing up with sour cream dripping down our chins. Some meals are just better that way.

Ingredients

• 4 medium russet potatoes: Russets have the perfect starch content for crispy cakes, and peeling them prevents any tough or fibrous bits from sneaking into your patties
• 4 scallions: The green parts add fresh mild onion flavor while the white bits bring a bit more punch, both are essential here
• 1 small yellow onion: Grating the onion releases its natural sugars so it almost melts into the potatoes while they cook
• 1 large egg: This binds everything together without making the mixture too heavy or doughy
• 3 tbsp all-purpose flour: Just enough to give structure while keeping the texture light and lacey at the edges
• 1 tsp salt and 1/2 tsp freshly ground black pepper: Simple seasoning that lets the potatoes shine, but do not be shy with the salt
• 4 tbsp vegetable oil: You need enough oil to get that golden crust without making them greasy, add more as you go
• 200 g sour cream: The cool tangy cream cuts through the richness and ties everything together perfectly

Instructions

Squeeze the potatoes dry:

Wrap your grated potatoes in a clean kitchen towel and twist until your hands hurt, getting out as much liquid as you possibly can, because moisture is the enemy of crispiness

Mix the batter:

Combine the dried potatoes with grated onion, scallions, egg, flour, salt, and pepper in a large bowl, mixing until everything is evenly distributed and clumping together slightly

Heat your pan:

Warm 2 tablespoons of oil in a large nonstick skillet over medium heat until it shimmers but is not smoking

Form and fry:

Scoop about 2 to 3 tablespoons of mixture per cake, flatten gently to about 1 cm thick, and fry 3 or 4 at a time for 3 to 4 minutes per side until deeply golden

Drain and serve:

Transfer finished cakes to paper towels to drain any excess oil, then serve immediately with sour cream and maybe some extra scallions if you have them

Save

These have become my go to when I need comfort food that still feels special. Something about watching them turn golden in the pan makes everything feel right with the world.

Getting Extra Crispy

I learned by accident that adding 2 tablespoons of cornmeal to the mixture creates this incredible crunch that people always ask about. It also helps absorb any residual moisture from the potatoes.

Making Them Your Own

Shredded cheddar melted into the batter makes them irresistible and slightly more substantial. Sometimes I throw in handful of grated Parmesan for a salty umami kick that pairs beautifully with the sour cream.

Serving Ideas

While sour cream is classic, applesauce makes for a surprising and traditional alternative that cuts through the oil. A crisp Sauvignon Blanc brings a bright acidity that balances the rich potatoes. Consider doubling the batch because these disappear faster than you expect.

• Set up a toppings bar with sour cream, applesauce, and maybe even some smoked salmon
• Keep finished cakes warm in a 200 degree oven while you finish the batch
• These reheat surprisingly well in a toaster oven for a quick next day snack

Save

Whether for breakfast with fried eggs or as a midnight snack, these potato cakes have a way of making any moment feel a little more special.

Questions & Answers

→ How do I achieve crispy potato cakes?

Removing excess moisture from grated potatoes by squeezing with a kitchen towel helps create crispier cakes. Frying them in hot oil until golden brown also enhances the crunch.

→ Can I use a different type of potato?

Russet potatoes are preferred for their starchy texture, but other starchy varieties like Yukon Gold can also work well.

→ What can I substitute for scallions?

Chives or finely chopped green parts of leeks provide a similar mild onion flavor if scallions aren’t available.

→ Is it possible to add extra flavors?

Adding cornmeal or shredded cheddar cheese to the mixture can create a crispier or cheesier variation, respectively.

→ How should I serve these potato cakes?

Serve warm topped with sour cream and a sprinkle of fresh herbs. They pair well with crisp white wines like Sauvignon Blanc or fruity applesauce.

→ Can this dish be made gluten-free?

Yes, replace all-purpose flour with a gluten-free blend to suit dietary needs without compromising texture.