Listen up…. Our potato cakes are like heaven sent. With an incredible crispy exterior to the cheesy well seasoned fluffy center. These potato cakes are far from average and perfect for brunch, lunch, dinner, or mid-day snack.
Shall we get into?
Making the Potato Cakes
This recipe is inspired by the classic potato latke, but with our spin on it. The key ingredient to these cakes is the potatoes of course! We used a combination of golden potatoes (Yukon) and Russet potatoes. A Yukon potato has a yellow hue with a slightly sweet/bright taste. Russet potatoes have a neutral flavor, meaning it’ll taste like whatever you use to make it.
- Using either cheese cloth or tea towel or tons of paper towels drain out the excess liquid in the shredded potatoes and finely chopped onions.
- Transfer the potatoes and onions into a clean bowl with eggs, flour, breadcrumbs, and seasonings. Mix well.
- In a large skillet, add 1/4 cup of duck fat over moderately high heat (until hot, but not smoking). Spoon about 3-4 tablespoons of the potato batter into the skillet, spreading about 2 inches apart. Fry the cakes until golden and crispy (approximately 5-7 minutes per side).
- Transfer to paper towels to drain, repeat for remaining potato cakes. Enjoy!
Killer Toppings
We are total suckers for toppings..so here’s a list of a few things.
- Caviar – A salty delicate goodie. Spread your favorite sauce over the potato cake and top it off with caviar or salmon roe. Talk about something that’s good!
- Dip it – Keep the tradition alive and dip these cakes into applesauce or sour cream.
- Brunch – Make it brunch worthy spread Crème fraîche on the cakes and top it off with smoked salmon, freshly chopped chives, and capers. This combo is so satisfying and is the featured combo in our images.
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Interested in more great flavor recipes? Check out the links below:
- Crab dip
- Blueberry Lemon Ricotta Cake
- Honey Sage Potato Rolls
- Cajun Bourbon Steak
- Seared Scallops with Parsnip Puree
Potato Cakes
Our potato cakes are like heaven sent. With an incredible crispy exterior to the cheesy well seasoned fluffy center.
Ingredients
- 2 medium Onions finely chopped
- 2 Eggs beaten
- ½ lb. Yukon potatoes peeled and coarsely shredded
- ½ lb. Russet potatoes peeled and coarsely shredded
- ½ cup Panko bread crumbs
- ½ cup All purpose flour
- 1¾ cup Mozzarella shredded
- 2 tsp Kosher salt
- ½ tsp Black pepper
- 1 tsp Garlic powder
- ½ tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Dried chives
- Duck fat or other oil, for frying
Instructions
- Using a tea towel drain out the excess liquid in the shredded potatoes and finely chopped onions.
- Transfer the potatoes and onions into a large bowl along with eggs, flour, panko breadcrumbs, and seasonings. Mix well.
- In a large skillet, add ¼ cup of duck fat over moderately high heat (until hot, but not smoking). Spoon about 3-4 tablespoons of the potato batter into the skillet, spreading about 2 inches apart. Fry the cakes until golden and crispy (approximately 5-7 minutes per side).
- Transfer to paper towels to drain, repeat for remaining potato cakes. Enjoy!