Mom'S Potato Cakes
Golden potato cakes with crispy edges combine grated potatoes and onions for a savory treat, perfect for breakfast, brunch, or a hearty snack for any potato lover.
Ingredients
Instructions
- Grate the potatoes and onion.
- In a bowl, mix the grated potatoes, grated onion, and egg.
- Add flour gradually until the batter reaches pancake-like consistency.
- If the batter is not thick enough, add more flour.
- Pour oil into a frying pan and heat over medium heat.
- Drop spoonfuls of batter into the hot oil.
- Cook until golden brown on both sides.
Tips & Substitutions
For extra flavor, consider adding minced garlic or fresh herbs like parsley or chives to the batter. If you're looking to reduce calories, you can use a non-stick spray instead of oil for frying. Additionally, leftover mashed potatoes can be used in place of grated potatoes for a quicker prep. This dish is perfect for using up extra potatoes from recipes like California Rice.
Serving Suggestions
Serve these potato cakes hot with a dollop of sour cream or applesauce for a delightful contrast. They make an excellent side dish for breakfast alongside eggs or as a savory snack. For a complete meal, pair them with a fresh salad or roasted vegetables. They also complement dishes like American recipes featuring grilled meats.
Storage & Reheating
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy, or reheat in a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Potato Cakes contains roughly 1018 calories, with 13g protein, 117g carbohydrates, and 56g fat. It is an excellent source of potassium (49% of the Daily Value), vitamin C (36% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 641mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the potato cakes?
Yes, you can freeze potato cakes! Allow them to cool completely, then place them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag. They can be stored for up to 3 months. Reheat directly from frozen in the oven for best results.
What type of potatoes are best for this recipe?
Idaho potatoes work well due to their starchy texture, which helps the cakes hold together. However, you can also use Yukon Gold or Russet potatoes for similar results. Avoid waxy potatoes like red potatoes, as they may result in a mushy texture.
Can I make these potato cakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that any additional seasonings or toppings are also gluten-free. The texture may vary slightly, but they will still be delicious and crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).