Potato Cakes with Scallions (Printable)

Crispy golden potato cakes accented with scallions and topped with creamy sour cream for a flavorful bite.

# What You'll Need:

01 - 4 medium russet potatoes (about 1.75 lbs), peeled and grated

02 - 4 scallions, finely sliced

03 - 1 small yellow onion, grated

04 - 1 large egg

05 - 3 tablespoons all-purpose flour

06 - 1 teaspoon salt

07 - 1/2 teaspoon freshly ground black pepper

08 - 4 tablespoons vegetable oil (more as needed)

09 - 3/4 cup sour cream

10 - Fresh chives or extra scallions, finely chopped (optional)

01 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large bowl.

02 - Add the grated onion, sliced scallions, egg, flour, salt, and pepper. Mix well until evenly combined.

03 - Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.

04 - Scoop 2–3 tablespoons of the potato mixture for each cake, flattening gently with a spatula to form patties about 1/2 inch thick.

05 - Fry 3–4 cakes at a time for 3–4 minutes per side, or until golden brown and crisp. Add oil as needed between batches.

06 - Transfer cooked cakes to a plate lined with paper towels. Keep warm while cooking remaining cakes.

07 - Serve hot, topped with sour cream and a sprinkle of fresh chives or scallions if desired.

01 -

The contrast between golden crunchy exterior and tender potato inside is absolutely addictive
These come together in under an hour with ingredients you probably have in your kitchen right now
They reheat beautifully so you can make a big batch for effortless snacks all week

02 -

The squeezing step is not optional, wet potatoes will steam instead of fry and you will end up with sad soggy cakes
Do not crowd the pan or the temperature will drop and you will lose that crucial crunch
Letting the mixture rest for 10 minutes before cooking helps the flour hydrate and makes them easier to handle

03 -