Crispy Potato Cakes are a simple, cozy side dish that turns humble potatoes into golden, pan-fried perfection. Shredded or grated potatoes are mixed with a few savory ingredients, formed into patties, and cooked until deeply crisp on the outside with a soft, tender center. They’re like a cross between hash browns and latkes—crunchy, flavorful, and totally irresistible.

This recipe uses basic pantry staples—potatoes, egg, a little flour, and seasonings—to create a side (or snack!) that works with breakfast, brunch, or dinner. Serve them with sour cream, Greek yogurt, or your favorite dipping sauce, and you’ve got a crowd-pleasing plate that feels both rustic and special.

Perfect alongside eggs and bacon, grilled meats, or just on their own with a dip, these Crispy Potato Cakes are the kind of recipe you’ll come back to whenever you’re craving something golden, salty, and satisfying.

Why You’ll Love This Recipe

Ultra Crispy Edges – Shallow frying gives you a beautiful golden crust.
Soft & Tender Inside – Grated potatoes stay fluffy in the center.
Simple Ingredients – Mostly pantry staples you already have.
Versatile Side or Snack – Great for breakfast, brunch, or dinner.

Ingredients

For the Crispy Potato Cakes:

4 medium potatoes (about 1½–2 lb / 700–900 g), peeled
½ small onion, finely grated or minced (optional but flavorful)
1 large egg
3–4 tbsp all-purpose flour (or more as needed)
½ tsp baking powder (optional, for a lighter texture)
½ tsp garlic powder (optional)
½ tsp onion powder (if not using fresh onion)
½–¾ tsp salt (to taste)
¼ tsp black pepper
2–4 tbsp chopped fresh parsley or chives (optional)

For Frying & Serving:

Vegetable oil, canola oil, or light olive oil (for pan-frying)
Sour cream or Greek yogurt, for serving
Extra herbs or green onions, for garnish

Instructions

Prep the Potatoes
Peel the potatoes and grate them using the large holes of a box grater or a food processor grating attachment.
Place the grated potatoes in a large bowl of cold water. Swish them around, then let sit for a few minutes to remove excess starch.

Drain and Squeeze Dry
Drain the potatoes in a colander.
Working in batches, place the grated potatoes in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. This step is key for crispiness.

Make the Potato Mixture
Add the squeezed-dry potatoes to a large mixing bowl.
Stir in grated/minced onion (if using), egg, flour, baking powder (if using), garlic powder, onion powder, salt, pepper, and chopped parsley or chives.
Mix until everything is evenly combined. The mixture should hold together when pressed; if it feels too wet or loose, sprinkle in a bit more flour.

Form the Potato Cakes
Scoop about 2 tablespoons of mixture at a time and shape into small patties, about 2–3 inches (5–7 cm) wide and ½ inch thick.
Place formed patties on a plate or tray while you heat the oil.

Pan-Fry the Potato Cakes
In a large skillet, heat a thin layer of oil (enough to cover the bottom) over medium to medium-high heat.
Once the oil is hot and shimmering, carefully add the potato cakes in a single layer without overcrowding the pan.
Cook for 3–4 minutes per side, or until deeply golden brown and crisp on the outside and cooked through inside.
Transfer cooked potato cakes to a plate lined with paper towels to drain excess oil. Repeat with remaining mixture, adding more oil as needed.

Serve
Serve the crispy potato cakes warm, topped with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs or green onions.

Nutritional Information

(Approximate per cake, 1 of 10–12)

Calories: ~110
Protein: 2g
Fat: 6g
Carbohydrates: 13g
Sugar: 1g
Fiber: 1g

Tips for Success

Squeeze Out the Water – Really wring out the potatoes; too much moisture will make them soggy instead of crisp.
Don’t Crowd the Pan – Fry in batches so the oil stays hot and the cakes crisp properly.
Adjust the Flour – Add just enough flour to help bind; too much can make them dense.
Serve Fresh – Potato cakes are best right after frying when they’re at maximum crunch.

Why This Recipe Works

Removing the excess moisture from the grated potatoes allows them to brown and crisp quickly in the pan instead of steaming. A small amount of egg and flour binds the mixture together without weighing it down, while simple seasonings and a little onion add depth and savory flavor.

Shallow frying gives the cakes beautifully golden edges and a satisfying crunch, while the centers stay soft and potato-y. Paired with a cool, creamy topping like sour cream or yogurt, these Crispy Potato Cakes deliver contrast in both texture and flavor—making them an addictive side dish or snack you’ll want on repeat.