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!