Potato Cakes with Scallions

The smell of grated potatoes hitting a hot skillet still takes me back to rainy Sunday afternoons when my grandmother would turn a few humble spuds into something magical. She never measured anything, just knew by feel when the mixture was right. Those crispy edges and soft centers became the benchmark for every potato cake I have made since.

Last winter I made a double batch for a snowed-in game night with friends. Everyone stood around the stove, grabbing them straight from the pan, burning their fingers because they could not wait. The platter was empty before we even sat down to play.

Ingredients

• 4 medium russet potatoes: Russets have the perfect starch content to hold together while developing that irresistible crispy crust
• 4 scallions: These add mild onion flavor and pretty green flecks throughout the cakes
• 1 small yellow onion: Grated onion melts into the potatoes adding depth without overwhelming sweetness
• 1 large egg: The essential binder that keeps everything from falling apart in the pan
• 3 tbsp all-purpose flour: Just enough to give structure without making them heavy or doughy
• 1 tsp salt: Potatoes need proper seasoning to shine
• 1/2 tsp freshly ground black pepper: Adds a gentle warmth that balances the sour cream topping
• 4 tbsp vegetable oil: A neutral oil with a high smoke point is crucial for getting that golden fry
• 200 g sour cream: Cool and tangy, this is the perfect foil for hot savory potato cakes
• Fresh chives or extra scallions: A bright fresh garnish that makes everything look intentional

Instructions

Get your hands wet:

Wrap the grated potatoes in a clean kitchen towel and squeeze until your arms ache, because removing excess moisture is the secret to crispy results.

Build the batter:

Toss those squeezed potatoes into a large bowl with the grated onion, sliced scallions, egg, flour, salt, and pepper. Mix until everything is evenly distributed and you have a cohesive mixture that holds its shape when pressed.

Heat things up:

Pour 2 tablespoons of oil into a large nonstick skillet and set it over medium heat. You want the oil shimmering but not smoking when you start cooking.

Form your cakes:

Scoop 2 to 3 tablespoons of the potato mixture for each cake, gently flattening with a spatula until they are about 1 cm thick. Do not press too hard or they will be dense.

Fry to perfection:

Cook 3 to 4 cakes at a time for 3 to 4 minutes per side until they are deeply golden brown and audibly crisp. Add more oil between batches as needed.

Rest and drain:

Transfer the finished cakes to a paper towel-lined plate. Let them rest for a minute so they firm up slightly while staying warm.

Serve immediately:

Plate the potato cakes hot with a generous dollop of sour cream and a sprinkle of fresh chives or scallions on top.

Save

My daughter started helping me make these when she was eight, standing on a chair to reach the stove. Now she makes them better than I do, always adding more scallions than the recipe calls for.

Getting The Right Texture

Grating the potatoes on the large holes of a box grater gives you the ideal texture. Too fine and the cakes become gummy, too coarse and they fall apart. The russet variety is essential here because waxy potatoes will never achieve that signature crunch.

Serving Ideas

While sour cream is classic, these potato cakes are incredibly versatile. A poached egg on top turns them into brunch. Smoked salmon and dill make them party worthy. Or keep it simple with just flaky salt and let the potatoes shine.

Making Them Ahead

You can grate the potatoes and onions up to 4 hours ahead if you store them in cold water to prevent oxidation. Drain and squeeze thoroughly before mixing with the other ingredients. The formed patties also freeze beautifully on a baking sheet before transferring to a bag.

• Cook frozen cakes directly from the freezer, just add an extra minute per side
• A 350 degree oven will crisp them up nicely if you are feeding a crowd
• Leftovers reheat best in a hot skillet, never the microwave

Save

There is something deeply satisfying about transforming the most ordinary ingredient into something extraordinary. These potato cakes have earned their permanent place in my kitchen repertoire.

Recipe FAQs

→ How do I achieve crispy potato cakes?

Removing excess moisture from grated potatoes by squeezing them in a towel before mixing is key. Frying in hot oil until golden also ensures crispiness.

→ Can I add extra flavor to the potato cakes?

Yes, mixing in finely chopped herbs or shredded cheddar cheese adds depth and richness to the cakes.

→ What oils work best for frying potato cakes?

Vegetable oil or any neutral oil with a high smoke point is ideal for frying to achieve evenly browned cakes.

→ How should I serve these potato cakes?

Serve warm with a dollop of sour cream and a sprinkle of fresh scallions or chives for freshness and creaminess.

→ Are these potato cakes suitable for vegetarians?

Yes, the cakes contain no meat and make a satisfying vegetarian option using eggs and sour cream as binders and toppings.