Potato Cakes with Scallions

My grandmother had this way of making potato cakes that filled the entire house with the most incredible frying onion smell. I would sit at the kitchen table watching her grate potatoes by hand, talking about her day while I tried to sneak raw potato shreds when she wasn't looking. Now whenever I make these, that smell takes me right back to her tiny kitchen with the linoleum floor and the perpetually warm stove.

Last winter I made these for a group of friends who dropped by unexpectedly after we had all been hiking in the cold. Everyone stood around the stove while I fried batch after batch, burning our fingers trying to taste them as soon as they hit the paper towels. Something about hot potato cakes in winter just makes people gather.

Ingredients

• 4 medium russet potatoes: Russets have the perfect starch content to hold together while getting beautifully crispy
• 4 scallions: These add a fresh mild onion flavor that brightens up the rich potatoes
• 1 small yellow onion: Grating it releases more flavor and helps it disappear into the mixture
• 1 large egg: The binder that keeps everything from falling apart in the pan
• 3 tbsp all-purpose flour: Just enough to give structure without making them doughy
• 1 tsp salt: Potatoes need proper seasoning to really shine
• 1/2 tsp freshly ground black pepper: Adds a subtle warmth that cuts through the richness
• 4 tbsp vegetable oil: You want enough fat to get that golden crust without deep frying
• 200 g sour cream: The cool tangy contrast is what makes these feel special

Instructions

Squeeze those potatoes dry:

Wrap your grated potatoes in a clean kitchen towel and twist until your hands hurt. Getting out excess liquid is the difference between soggy and spectacular potato cakes.

Mix everything together:

Combine the potatoes with grated onion, scallions, egg, flour, salt, and pepper. Mix until you can't see any dry flour anymore.

Get your oil hot:

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. You want it shimmering but not smoking.

Form your patties:

Scoop about 2 to 3 tablespoons of mixture per cake, gently flattening with your spatula to about 1 cm thick. Do not pack them down too tightly.

Fry until golden:

Cook 3 to 4 cakes at a time for 3 to 4 minutes per side. Listen for that satisfying sizzle and watch for deep golden brown color.

Drain and repeat:

Transfer to paper towels to drain while you cook the rest, adding more oil as needed between batches.

Serve immediately:

These are best hot from the pan with a generous dollop of sour cream and some fresh chives scattered on top.

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These have become my go-to when I need comfort food but want something slightly more elegant than mashed potatoes. There is something about the ritual of standing at the stove, flipping cakes one by one, that feels deeply satisfying.

Getting The Perfect Crisp

I have learned that patience is the secret ingredient here. Medium heat might feel slow but high heat burns the outside before the inside cooks through. Let them develop that golden crust undisturbed and they will reward you with incredible texture.

Make Ahead Strategy

You can grate the potatoes and onions up to 2 hours ahead, but keep them in cold water to prevent browning. Just squeeze them extra thoroughly before mixing with the other ingredients. The fresh potato flavor is worth the effort.

Serving Ideas

Beyond sour cream, these pair beautifully with smoked salmon and a squeeze of lemon for a brunch worthy presentation. They also make an unexpected appetizer topped with a tiny bit of applesauce and fresh herbs.

• Try them with a poached egg on top for breakfast
• Add crumbled bacon to the batter for extra savory depth
• Keep cooked cakes warm in a 200F oven if you are feeding a crowd

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Hope these become a regular in your kitchen rotation like they have in mine. There is nothing quite like that first bite of hot crispy potato.

Recipe FAQs

→ How can I make the potato cakes extra crispy?

Add 2 tablespoons of cornmeal to the mixture before frying for a crunchier texture.

→ What alternative toppings work well besides sour cream?

Try applesauce, grated cheddar, or fresh herbs like chives or extra scallions for varied flavors.

→ Can I prepare the cakes gluten-free?

Replace all-purpose flour with a gluten-free flour blend to accommodate gluten-free diets.

→ What is the best method to remove excess moisture from the potatoes?

Use a clean kitchen towel to squeeze out as much liquid from the grated potatoes as possible before mixing.

→ How long should I fry each cake to ensure proper cooking?

Fry each cake for 3–4 minutes per side over medium heat until golden brown and crisp.