Golden Pan-Fried Potato Cakes
User Reviews
5
Golden Pan-Fried Potato Cakes
Description
Golden Pan-Fried Potato Cakes start with boiling Yukon gold potatoes until tender. The potatoes are mashed with eggs, parmesan cheese, scallions, flour, and salt to form a mixture that is shaped into cakes. Fried in butter until golden and crisp, the cakes achieve a balance of creamy texture inside with a nice crust outside. This method allows for the potato skins to be included or removed based on preference, adding some texture variation.
The use of parmesan cheese adds a savory depth, while scallions contribute mild freshness. The frying step uses butter, which enhances the flavor and browns the cakes evenly. A warming oven keeps the cooked cakes ready to serve while the rest finish frying.
These potato cakes are versatile enough to be served as a side dish or a snack. They store well in the refrigerator for several days and freeze without losing their characteristic crispness when reheated. You can prepare a large batch, enjoying some immediately and freezing extras for later meals.
Reheating works well on a skillet to restore the crispy exterior or in a moderately hot oven. The recipe advises making the full or double batch ahead for easier mealtime management.
Ingredients
- 5 pounds potato peeled or unpeeled, Yukon gold variety
- 5 large egg
- 1 cup Parmesan Cheese grated
- ¾ cup all-purpose flour or GF baking mix
- ½ cup scallions chopped
- 1 tablespoon salt
- butter for frying
Instructions
- Cut the potatoes into large chunks. (You can peel the potatoes if you don’t like the texture of the skins, or leave the peels on and remove some or all of the skins after peeling.) Place in a large saucepot and cover with water. Set over high heat and bring to a boil. Boil the potatoes for 10-15 minutes, until fork-tender.
- Drain the potatoes. Peel off the skins (or some of the skins) if desired. Place the potatoes back in the pot. Use a potato masher to mash the potatoes. Based on your preference, you can roughly mash them, or mash them until smooth.
- Then stir in the eggs, parmesan cheese, flour, scallions, and salt. Mix well.
- Preheat the oven to 225 degrees F, to act as a warmer. Set a baking sheet in the oven. Set a large skillet over medium heat on the stovetop.
- Add one tablespoon butter to the skillet. Use a 3 tablespoon scoop to portion out 6-8 potato cakes into the melted butter. Use the back of a spatula to smash them flat, about ½ - ¾ inch thick. Fry the potato cakes for 3-5 minutes per side.
- Move the fried potato cakes to the warm oven. Repeat in small batches until all the potato mixture is gone.
Notes
- Potato cakes can be refrigerated for 4-5 days in an airtight container and reheated in a skillet or oven for best texture.
- They freeze well; wrap individual cakes in plastic wrap and store in a sealed bag for up to 3 months.
- Consider making a double batch to enjoy some now and freeze the rest for convenient future meals.
- Peeling the potatoes is optional; leaving skins adds texture but can be partially removed after boiling if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40potato cakes
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1potato cake | |
| Calories | 71kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 224mg | 9% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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