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What's Up Magazine

Crispy Potato Cakes

Oct 08, 2013 12:37PM ● By Cate Reynolds
Coming up with potato dishes that aren’t mashed potatoes? Piece of cake. Piece of crispy, salty, yummy potato cake.


3 russet potatoes, peeled and roughly chopped
1 yellow onion, chopped roughly
1 1/2 tsp. salt
1/4 cup flour
oil for frying


Run the potatoes through a food processor until you have thin, stick-like pieces. Set aside. Run the onion through the food processor as well or just chop it finely. Combine the onion, potato and salt in a large bowl. Heat 1/2 inch oil in a frying pan over medium high heat. While the oil heats, add flour to the potatoes and mix well. Form 2-3 inch discs with the potatoes and set aside. Once the oil is hot, add the discs a few at a time. Cook until they are golden brown on one side. Flip and cook until the other side is also golden brown and cooked through. Remove from oil and place on a paper-towel lined plate to drain. Sprinkle with additional salt.

Serves 4

--Kim Cooper--