Potato Cakes with Scallions (Printable)

Golden, crispy potato cakes with scallions topped by creamy sour cream, perfect for snacking or as a side.

# What You Need:

01 - 4 medium russet potatoes (about 1.75 lbs), peeled and grated

02 - 4 scallions (spring onions), finely sliced

03 - 1 small yellow onion, grated

04 - 1 large egg

05 - 3 tablespoons all-purpose flour

06 - 1 teaspoon salt

07 - 1/2 teaspoon freshly ground black pepper

08 - 4 tablespoons vegetable oil (more as needed)

09 - 3/4 cup sour cream

10 - Fresh chives or extra scallions, finely chopped (optional garnish)

01 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large bowl.

02 - Add the grated onion, sliced scallions, egg, flour, salt, and pepper. Mix well until evenly combined.

03 - Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.

04 - Scoop 2–3 tablespoons of the potato mixture for each cake, flattening gently with a spatula to form patties about 1/2 inch thick.

05 - Fry 3–4 cakes at a time for 3–4 minutes per side, or until golden brown and crisp. Add oil as needed between batches.

06 - Transfer cooked cakes to a plate lined with paper towels. Keep warm while cooking remaining cakes.

07 - Serve hot, topped with sour cream and a sprinkle of fresh chives or scallions if desired.

01 -

The contrast between the golden crunchy exterior and the soft tender inside keeps everyone coming back for seconds
They come together faster than you think and disappear even faster from the plate

02 -

Getting the potatoes as dry as possible before mixing is absolutely crucial for crispy results
Do not crowd the pan or the temperature will drop and you will end up with soggy cakes instead of crisp ones

03 -

Grate the potatoes using the large holes of your box grater for the best texture
Pat them down firmly with your spatula after flipping to ensure even crisping on the second side