This crispy potato cake makes an amazing side dish or light dinner or lunch, they are simple and delicious, it doesn’t take time to make and full of flavor. Try another way to enjoy your potatoes!
To grate the potatoes you can use a food processor or use a grater, make sure you squeeze out the liquid in the potatoes with a kitchen towel or a cheesecloth. You don’t want to skip this because potato has a high content of water so make sure you squeeze out the liquid as much as possible.
Potato cake needs to be crispy, if it’s not crispy you won’t enjoy it because it won’t be as tasty as it should. Also, it can be paired with avocados and Easy Scrambled Eggs
- 7 Small Russet Potatoes (peeled and grated)
- 3 Pieces Green Onions
- 1 Egg
- 1 Teaspoon Onion powder
- 1 Tablespoon Garlic powder
- Oil for frying
- Salt and pepper
Peel the potatoes, rinse and grated.
You can use a food processor or a grater to grate the potatoes.
Use a cheesecloth, or kitchen towel to squeeze out the excess liquid, make sure you squeeze the liquid out as much as possible. Pour in a medium bowl.
Dice the onion and add to the potatoes. Season with onion, garlic powders, salt, and pepper.
Add an egg and combine.
Heat a skillet/non-stick pan over medium heat and add oil, enough to cover the bottom of the pan.
Scoop about ¼ cup of the potato mixture and place into the skillet. Allow it to cook a little bit before using a flipper/spatula to press it down to make it flat like a pancake. Continue to cook until crispy golden brown about 6-8 minutes flip and cook the other side. Remove and place on a paper-lined plate or tray.
Repeat the process until you’re done with the potato mixture. Don't forget to make sure it is crispy I can't emphasize this enough.
Serve and enjoy.