Potato Cakes with Scallions

My grandmother used to make these on rainy Sunday afternoons when the house felt too quiet. She would let me stand on a chair to reach the counter, grating potatoes while she told me stories about her childhood. The kitchen would fill with that distinctive sizzling sound that somehow made everything feel safe and warm. These potato cakes became my go-to comfort food whenever life feels overwhelming.

Last winter, I made a batch for my roommates when we were all snowed in for three days. Something about the smell of frying potatoes and scallions made that tiny apartment feel like a proper home. We ate them standing around the stove, burning our fingers because we could not wait for them to cool down. Now every time it snows, someone asks if I am making potato cakes.

Ingredients

• 4 medium russet potatoes: These starchy potatoes create the crispest exterior and fluffiest interior
• 4 scallions: Their mild onion flavor perfumes the entire cake without overwhelming
• 1 small yellow onion: Grating it releases more natural sugars for deeper caramelization
• 1 large egg: The protein structure helps hold everything together while frying
• 3 tbsp all-purpose flour: Just enough binding without making them dense or doughy
• 1 tsp salt and 1/2 tsp black pepper: Simple seasoning that lets the potatoes shine
• 4 tbsp vegetable oil: A neutral oil with a high smoke point is essential here
• 200 g sour cream: Its cool tang cuts through the rich crispy potatoes perfectly

Instructions

Squeeze the potatoes dry:

This step is nonnegotiable. Wrap the grated potatoes in a clean kitchen towel and twist until your knuckles turn white. The more liquid you remove, the crispier your cakes will be.

Form the mixture:

Combine the potatoes with scallions, grated onion, egg, flour, salt, and pepper. Use your hands to really work everything together. The mixture should hold its shape when squeezed.

Get the oil shimmering:

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. You want it hot enough that a tiny piece of potato sizzles immediately upon contact.

Fry to golden perfection:

Scoop about 2 tablespoons of mixture per cake and flatten gently to about 1 cm thick. Cook for 3 to 4 minutes per side until deeply golden. Listen for that satisfying sizzle to die down slightly before flipping.

Drain and serve immediately:

Transfer to paper towels to absorb excess oil. These are best eaten straight from the pan while still steaming hot, topped with a generous dollop of sour cream.

Save

These became a tradition at our annual summer barbecue after I accidentally made too many and ended up serving them as appetizers. Now guests specifically request them, and the plate always empties before the burgers even hit the grill. There is something universally comforting about hot crispy potatoes that brings people together.

Making Them Ahead

You can grate the potatoes and onions up to 4 hours ahead, but store them separately to prevent discoloration. Keep the squeezed potato mixture in the refrigerator covered with a damp paper towel. The leftovers reheat surprisingly well in a toaster oven at 375°F for about 5 minutes per side.

Perfecting Your Technique

I learned the hard way that thinner cakes burn before they cook through. Stick to 1 cm thickness and resist the urge to press them down with your spatula while frying. Let them develop a crust naturally. If they seem to be browning too fast, reduce the heat slightly and give them more time.

Serving Ideas

Beyond sour cream, these pair beautifully with applesauce for a sweet and savory combo. Try them with smoked salmon and a dollop of crème fraîche for brunch. They also make an excellent side for roasted chicken or pork chops.

• Add 2 tablespoons of cornmeal to the batter for extra crunch
• Mix in shredded sharp cheddar for a savory twist
• Top with fresh herbs like chives or parsley for color

Save

Every bite brings back that rainy Sunday kitchen, the sound of rain against the window, and my grandmothers laugh. Some recipes are just meant to be shared.

Common Recipe Questions

→ How do I make the potato cakes crispy?

Drain grated potatoes thoroughly using a kitchen towel to remove excess moisture. Fry in hot oil, spacing cakes apart, and avoid flipping too early for a crisp crust.

→ Can I substitute scallions with another ingredient?

Yes, finely chopped chives or green onions work well and add a similar mild onion flavor.

→ What oil is best for frying potato cakes?

Vegetable oil or any neutral oil with a high smoke point ensures even, golden frying without overpowering flavors.

→ How can I add extra flavor to the cakes?

Mix in shredded cheddar cheese or fresh herbs like parsley or dill to enhance taste and richness.

→ Is there a way to make these gluten-free?

Use a gluten-free flour blend instead of all-purpose flour to keep the texture while omitting gluten.