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Old-Fashioned Potato Cakes

Old-Fashioned Potato Cakes
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Old-Fashioned Potato Cakes are crispy, golden patties that offer a nostalgic homemade comfort food experience. Made with simple pantry staples like russet potatoes, onions, egg, and flour, these cakes have the perfect crunchy exterior and tender, creamy interior. Ideal for breakfast, brunch, or a satisfying snack, this recipe comes together quickly and can be customized with various add-ins or made gluten-free with easy substitutions.

Ingredients

Scale

Main Ingredients

  • 2 large Russet potatoes (about 2 pounds), peeled and grated
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 large egg, beaten
  • 3 tablespoons all-purpose flour (or gluten-free flour as needed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil (for frying)

Instructions

  1. Prepare Your Potatoes: Peel the russet potatoes and grate them into a large bowl. Immediately submerge the grated potatoes in cold water to remove excess starch and prevent browning. Drain thoroughly and squeeze out as much moisture as possible using a clean towel.
  2. Mix the Ingredients: In a mixing bowl, combine the drained potatoes with finely chopped onion, beaten egg, flour, salt, and pepper. Stir gently until the mixture is evenly distributed and holds together when pressed.
  3. Heat Your Pan: Place a non-stick skillet or cast-iron pan over medium heat. Warm the vegetable oil along with butter for richness. This blend helps develop a golden, crispy crust on the cakes.
  4. Shape and Fry the Cakes: Take portions of the potato mixture and gently form them into flat, round patties about 3 inches in diameter. Place the patties into the hot pan, avoiding overcrowding to ensure even cooking and crispiness.
  5. Cook Until Golden: Fry the cakes for 4-5 minutes on each side or until beautifully golden brown. Flip only once carefully to prevent breaking the cakes and maintain crisp edges while cooking through.
  6. Drain and Serve: Transfer the cooked potato cakes to a paper towel-lined plate to absorb excess oil. Serve warm immediately to enjoy the best texture and flavor.

Notes

  • Dry Well: Remove as much water as possible from potatoes before mixing to ensure crispiness.
  • Don’t Overmix: Stir gently to keep the potato texture tender inside.
  • Use Medium Heat: Cook at medium heat to prevent burning while crisping the cakes.
  • Season Generously: Potatoes need proper seasoning with salt and pepper.
  • Test One First: Fry a single cake initially to adjust seasoning and cooking time.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet to maintain crispness.
  • Freezing: Freeze uncooked cakes individually on a parchment-lined tray, then transfer to a freezer bag.
  • Gluten-Free Option: Substitute all-purpose flour with gluten-free flour or almond meal.
  • Vegan Adaptation: Replace butter and egg with vegan butter and flaxseed egg or mashed tofu.
  • Baking Alternative: Bake at 400°F for about 25 minutes, flipping halfway, sprayed lightly with oil.

Nutrition

Keywords: potato cakes, crispy potato patties, old-fashioned potato cakes, gluten-free potato cakes, comfort food, easy potato recipe, breakfast potatoes

Find it online: https://jamescookes.com/old-fashioned-potato-cakes/