Old Fashioned Potato Cake
Old Fashioned Potato Cake offers a crispy, savory treat with hearty potatoes and onions, perfect for breakfast or brunch, appealing to those craving comforting, simple flavors.
Ingredients
Instructions
- Beat the eggs lightly in a bowl.
- Add the grated potatoes to the eggs and mix well.
- Stir in the flour, salt, and baking powder until combined.
- Add the chopped onion and pepper to the mixture.
- Heat butter in a frying pan over medium heat.
- Drop spoonfuls of the batter into the hot pan.
- Fry until golden brown on both sides.
- Serve hot with applesauce, crispy bacon, or syrup.
Tips & Substitutions
For a crispier texture, ensure the grated potatoes are well-drained before mixing with the other ingredients. If you don't have Irish potatoes, Yukon Gold or Russet potatoes work well as substitutes. You can also experiment with adding herbs like chives or parsley for added flavor. If you prefer a spicier kick, consider adding a pinch of cayenne pepper to the mixture.
Serving Suggestions
These potato cakes are delightful when served hot with a side of applesauce, crispy bacon, or syrup for a sweet touch. For a complete meal, pair them with a fresh salad or roasted vegetables. They also make a great brunch dish alongside Pecan French Toast or Tortilla Espanola for a delightful spread.
Storage & Reheating
Leftover potato cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through and crispy again, or pop them in the oven at 350°F for about 10-15 minutes. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Potato Cake contains roughly 98 calories, with 2g protein, 19g carbohydrates, and 2g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 530mg per serving (23% 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 make this recipe ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. However, it's best to cook the cakes just before serving for optimal texture. If you have leftover cooked cakes, simply reheat them in a skillet for a few minutes on each side.
Can I freeze the potato cakes?
Absolutely! Once cooked, allow the potato cakes to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag or airtight container. To reheat, bake from frozen at 350°F until heated through and crispy, about 20-25 minutes.
What can I substitute for eggs in this recipe?
For a vegan option, you can substitute the eggs with flaxseed meal or chia seeds. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water for each egg, let it sit for a few minutes until it thickens. This will help bind the ingredients together similarly to eggs.
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).