5 from 12 votes
Golden Pan-Fried Potato Cakes
Golden Pan-Fried Potato Cakes combine mashed Yukon gold potatoes with parmesan, scallions, and seasoning to create a tender interior with a crisp golden crust. Eggs and flour bind the mixture, which is shaped and pan-fried in butter for a rich flavor. These potato cakes hold well for reheating and freeze easily, making them practical for batch cooking and convenient meals.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
40
potato cakes
Calories:
71 kcal
Course:
Side Dish, Main Course, Breakfast, Appetizer, Snacks, Dinner, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 40 potato cakes
Amount Per Serving
Calories 71
% 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.