Potato Cakes with Scallions (Printable)
Golden potato cakes flecked with scallions, paired with tangy sour cream for a flavorful side or snack.
# 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)
# How to Make It:
01 - Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispy results.
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 until shimmering.
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 Hacks:
01 -
- The exterior crunch gives way to impossibly tender potatoes inside
- These come together faster than you would think possible for something this good
02 -
- Skipping the squeezing step will result in gummy, sad pancakes that steam instead of fry
- Crowding the pan drops the oil temperature and makes everything greasy
03 -
- Grate your potatoes against the long side of the grater for longer strands that hold together better
- Let the mixture rest for 10 minutes before frying, which helps the flour hydrate and bind everything