Shredded Potato Cakes
Crispy shredded potato cakes with onion and herbs offer a savory, golden-brown treat perfect for brunch or side dishes, appealing to comfort food lovers.
Ingredients
Instructions
- Hold potatoes in cold water to prevent coloring.
- Shred potatoes coarsely.
- Mix shredded potatoes with grated onion, flour, eggs, minced parsley, salt, pepper, and nutmeg.
- Heat margarine in a large skillet.
- Place large spoonfuls of potato mixture into the skillet to form pancakes.
- Saute until browned and crisp on one side.
- Turn and cook the other side until golden.
- Remove from skillet and place on a hot platter when done.
Tips & Substitutions
To prevent the potato cakes from becoming too wet, make sure to thoroughly squeeze out excess moisture after shredding. If you're out of flour, you can substitute with cornstarch for a gluten-free option. For added flavor, consider mixing in some grated cheese, or herbs like thyme or chives. If you'd like a crispy exterior, use a cast-iron skillet for even heat distribution.
Serving Suggestions
These shredded potato cakes are delicious served with a dollop of sour cream or applesauce. They pair beautifully with a fresh salad or roasted vegetables for a light meal. For a heartier option, consider serving alongside grilled meats or a fried egg on top. Explore more vegetarian recipes for additional meal ideas.
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. Alternatively, you can also reheat them in a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Shredded Potato Cakes contains roughly 1321 calories, with 20g protein, 193g carbohydrates, and 53g fat. It is an excellent source of potassium (84% of the Daily Value), vitamin C (82% of the Daily Value), and dietary fiber (60% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1968mg per serving (86% 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 use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a different flavor profile and added sweetness. They may require slight adjustments in cooking time and texture, so monitor their browning closely while frying.
What can I do if my mixture is too runny?
If your potato mixture is too runny, try adding more flour gradually until it reaches a consistency that holds together. Alternatively, let it sit for a few minutes to allow the potatoes to release some moisture before cooking.
Can I freeze these potato cakes?
Yes, you can freeze the uncooked or cooked potato cakes. To freeze, lay them flat on a baking sheet until solid, then transfer to a freezer bag. Cooked cakes can be reheated directly from frozen, just add a few extra minutes to the cooking time.
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).