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Old-Fashioned Potato Cakes

Old-Fashioned Potato Cakes
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Old-Fashioned Potato Cakes are crispy, golden patties with a tender interior, made from simple pantry staples. These versatile cakes serve as a comforting breakfast, side dish, snack, or dinner accompaniment. Easy to prepare with flexible variations to suit dietary needs, they deliver warm, homemade satisfaction with every bite.

Ingredients

Scale

Main Ingredients

  • 2 pounds russet or Yukon Gold potatoes, peeled and chopped
  • 1 small onion, finely diced (optional: sautéed for sweetness)
  • 1 large egg
  • ½ cup all-purpose flour (or gluten-free flour alternative)
  • Salt, to taste (about 1 teaspoon)
  • Black pepper, to taste (about ½ teaspoon)
  • Butter or oil, for frying (about 3 tablespoons)

Instructions

  1. Prepare the Potatoes: Peel and chop potatoes into even chunks. Boil them in salted water until fork-tender, about 15–20 minutes. Drain thoroughly and mash while still hot for the creamiest texture.
  2. Mix the Ingredients: In a large bowl, combine the hot mashed potatoes with finely diced onion, egg, flour, salt, and pepper. Stir gently until everything is well incorporated but avoid overmixing to maintain a light texture.
  3. Shape the Cakes: Using your hands or a small scoop, form the mixture into patties about 3 inches wide and ½ inch thick. Ensure the patties hold together tightly to prevent breaking during cooking.
  4. Fry until Golden: Heat butter or oil in a skillet over medium heat. Carefully place the cakes in the pan and fry for 3–4 minutes per side or until both sides are golden brown and crispy. Avoid crowding the pan.
  5. Drain and Serve Warm: Transfer cooked cakes to a paper towel-lined plate to absorb any excess oil. Serve immediately to enjoy maximum crispness and warmth.

Notes

  • Dry your potatoes well after boiling to avoid soggy cakes.
  • Using starchy potatoes like russets or Yukon Golds yields the best fluffy texture.
  • Sauté onions before mixing to add sweetness and mellow sharpness.
  • Maintain medium heat when frying to ensure even browning without burning.
  • Test fry one cake first to check seasoning and consistency before cooking the full batch.
  • Use gluten-free flour alternatives like almond or rice flour for a gluten-free version.
  • Reheat leftover cakes in a hot skillet or oven to restore crispiness rather than using a microwave.

Nutrition

Keywords: potato cakes, potato patties, crispy potato cakes, old-fashioned recipe, comfort food, gluten-free potato cakes, breakfast potatoes, savory snack

Find it online: https://emillycooks.com/old-fashioned-potato-cakes/