Potato Cakes with Scallions (Printable)
Crispy golden potato patties with scallions, served with tangy sour cream for a satisfying side or light dish.
# What You'll 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 liquid as possible to ensure crispy results.
02 - Combine potatoes, scallions, onion, eggs, flour, salt, pepper, and garlic powder in a large bowl. Mix until all ingredients are evenly distributed.
03 - Heat half the vegetable oil in a large nonstick skillet over medium heat.
04 - Scoop approximately ¼ cup of potato mixture per cake into the skillet. Gently flatten with a spatula to create rounds about ½ inch thick.
05 - Fry for 3–4 minutes per side until golden brown and crisp. Add more oil as needed between batches. Transfer cooked cakes to paper towel-lined plate.
06 - Serve warm topped with sour cream and garnish with chives or additional scallions if desired.
# Expert Tips:
01 -
- They come together faster than you expect and disappear even quicker
- The crispy edges and tender centers hit that perfect texture balance
02 -
- Dry potatoes mean crispy cakes, so squeeze until you think youre done then squeeze again
- Don't overcrowd the pan or the temperature drops and you get soggy cakes instead of crispy ones
03 -
- Use the large holes on your box grater for the best texture balance
- Keep finished cakes warm in a 200°F oven while you finish the batch