Potato Cakes with Scallions (Printable)
Crispy golden potato cakes with fresh scallions, complemented by a cool, tangy topping.
# What You 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 (optional)
→ For Frying
09 - ¼ cup vegetable oil
→ To Serve
10 - ¾ cup sour cream
11 - 2 tbsp chopped fresh chives or extra scallions (optional)
# Steps:
01 - Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
02 - In a large bowl, combine the potatoes, scallions, onion, eggs, flour, salt, pepper, and garlic powder (if using). 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 Advice:
01 -
- The contrast between the crispy exterior and creamy soft inside is absolutely worth every minute of prep work
- They reheat surprisingly well in the oven, so you can make a big batch and eat them all week
02 -
- Removing excess moisture from the grated potatoes is absolutely nonnegotiable for that perfect crunch
- Don't overcrowd the pan because lowering the oil temperature will make them greasy instead of crisp
03 -
- Grate the potatoes against the largest holes of your box grater for the best texture combination of tender and crunchy
- Pat the cooked cakes gently with paper towels after frying to remove excess oil without crushing them