Potato Cakes with Scallions

My grandmother used to make these on rainy Sunday afternoons when the house felt too quiet, and the sound of potatoes hitting the grater became this weirdly comforting rhythm. She swore by squeezing the moisture out until her knuckles turned white, claiming that was the secret to the crunch. I honestly thought she was being dramatic until I tried skipping that step once and ended up with soggy disappointments instead of golden cakes. Now it's the first thing I do, almost without thinking, like muscle memory taking over in the kitchen.

Last summer I made these for a crowd of skeptical friends who claimed they didn't like potato pancakes, and I watched their faces change completely after that first bite. Someone actually went back for thirds, which is basically the highest compliment you can get in my book. Now they request them every time they come over, and I've learned to double the recipe because these disappear faster than you'd expect.

Ingredients

• 900 g (2 lbs) russet potatoes, peeled and grated: Russets have the perfect starch content for that crispy exterior we're after, and grating them by hand gives you more control than a food processor
• 4 scallions, thinly sliced: Use both the white and green parts for maximum flavor and those gorgeous green flecks throughout
• 1 small onion, finely grated: This adds sweetness and depth that balances perfectly with the sour cream later
• 2 large eggs: Room temperature eggs bind everything together better and help the cakes hold their shape
• 60 g (½ cup) all-purpose flour: Just enough to give structure without making them doughy or heavy
• 1 tsp salt: Don't skimp here since potatoes need proper seasoning to really shine
• ½ tsp ground black pepper: Freshly cracked pepper adds a nice warmth that cuts through the richness
• ½ tsp garlic powder (optional): I always add this because it gives a subtle background flavor without overpowering
• 60 ml (¼ cup) vegetable oil: You'll need about half to start and add more as you go, so keep the bottle handy
• 200 g (¾ cup) sour cream: Full fat is definitely the way to go here for that cool, tangy contrast
• 2 tbsp chopped fresh chives or extra scallions (optional): Fresh herbs on top make everything look restaurant quality and add a pop of color

Instructions

Squeeze the potatoes dry:

Wrap your grated potatoes in a clean kitchen towel and squeeze until your arms ache, getting out as much liquid as possible

Mix everything together:

Combine the dry potatoes with scallions, onion, eggs, flour, salt, pepper, and garlic powder in a large bowl until the mixture holds together when you press it

Heat your skillet:

Pour half the oil into a large nonstick skillet and set it over medium heat until it shimmers slightly

Form the cakes:

Scoop about ¼ cup of potato mixture into the pan, gently flattening with your spatula to make rounds about 1 cm thick

Fry until golden:

Cook for 3 to 4 minutes on each side until deeply golden and crisp, adding more oil between batches and transferring finished cakes to a paper towel lined plate

Serve immediately:

Plate them while they're still hot from the pan, topped with a generous dollop of sour cream and fresh chives or scallions

Save

These became my go to comfort food during a particularly lonely winter when simple things felt like luxuries. There's something about standing at the stove, watching them turn golden brown and listening to that satisfying sizzle, that makes everything feel like it's going to be okay.

Make Them Your Own

I've discovered that adding a pinch of smoked paprika to the potato mixture gives them this incredible depth that people can never quite identify but definitely notice. Sometimes I throw in some grated Parmesan or chopped fresh herbs if I'm feeling fancy, but honestly they're perfect exactly as written. The key is not to overthink it or add too many competing flavors.

Beyond Side Dish

While they're fantastic alongside grilled meats or roasted chicken, these also make an unexpected but excellent brunch option topped with smoked salmon and a little extra sour cream. I've even turned them into dinner by adding a fried egg on top and calling it good. They're versatile enough that you can honestly serve them with almost anything and it'll work.

Timing Is Everything

The real trick here is getting everything ready before you start cooking because once that oil is hot, you need to move quickly and confidently. I prep my toppings first, set out my serving plate, and make sure the sour cream is at room temperature so it's ready to go. Nothing ruins the moment faster than frantically searching for the chives while your perfectly crispy potato cakes are sitting on the counter getting cold.

• Keep the heat at medium instead of rushing with high heat to avoid burning the outside before the inside cooks through
• If you're making a big batch, keep finished cakes warm in a 200°F oven instead of letting them get cold on the counter
• Always add fresh oil between batches rather than reusing the same oil that's starting to brown

Save

There's a kind of quiet magic in transforming something as humble as a potato into something so utterly craveable and satisfying. These potato cakes have become my way of turning ordinary afternoons into something worth savoring.

Questions & Answers

→ How do I ensure the potato cakes are crispy?

Removing excess moisture from the grated potatoes with a towel before mixing helps achieve a crisp texture. Also, frying in a hot nonstick skillet with enough oil and not overcrowding the pan maintains crispiness.

→ Can I use different types of potatoes?

Russet potatoes are best for their starchy texture, but other varieties like Yukon Gold can work; just expect slight differences in texture.

→ Is there a way to add more flavor to the potato cakes?

Adding smoked paprika, fresh herbs, or finely chopped onions enhances the flavor profile without overpowering the dish.

→ What is a good substitute for sour cream as a topping?

Plain Greek yogurt offers a similar tangy and creamy element that complements the cakes well as an alternative.

→ How do I prevent the cakes from falling apart during cooking?

Binding ingredients like eggs and flour help hold the mixture together. Mixing them evenly and not flipping the cakes too early ensures they stay intact.