Crispy potato cake is super easy to make and delicious. Who doesn’t like a golden, crispy on the outside and soft potato inside, potato cake. Think of it as a big fat hash brown and you’re on the money.
We grew up making these giant potato cakes which were fabulous for a weekend breakfast with soft poached eggs or as a side for a BBQ or for that matter anything else you like potatoes with.
To peel or not to peel?
Want to save yourself a few minutes making this potato cake? If you’re using washed potatoes you can skip the peeling altogether.
What potato to use
You can pretty well use any type of potato you have on hand. We use the lovely red Pontiacs as they are readily available, and are a good all rounder potato to have on hand.
Wring the potatoes
Once you have grated the potatoes and onion they need to be rung out in a clean tea towel as they hold lots of water and you need the potatoes to be as dry as possible before using.
Switch up the recipe
This is such a versatile potato dish as you can play with different combinations, think some sun dried tomatoes, bacon, garlic, mushrooms finely chopped and different herbs. You get the picture! Just be sure not to add anything that has a lot of moisture. Don’t wont a soggy potato cake.
Check out these winning potato recipes
click on the link…..Easy Crispy Hasselback Potatoes
click on the link…..Creamy Muffin Tin Potato Stacks
click on the link…..Candied Sweet Potatoes
click on the link…..Crispy Roast Potatoes
click on the link…..Crispy Smashed Potatoes
What’s your favourite potato recipe? We would love to hear from you in the comments below.
This crispy potato cake is golden and crispy on the outside with tender potato on the inside. It’s great served with eggs or as a side at a barbecue. It can be made ahead and popped into a medium oven to reheat. Enjoy!
- 750 g (1 lb 10 oz) potatoes such as red Pontiacs or Desiree – peeled or not
- 1 small brown onion, peeled
- 4 spring onions (scallions) thinly sliced
- 2 large eggs, lightly beaten
- 2 teaspoons plain (all purpose) flour
- 1/2 cup Italian parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- grate potatoes and onion in a food pro or by hand
- spread potato and onion onto a clean tea towel, roll up into a sausage shape and twist and ring the veg till no liquid comes out – discard liquid
- put rung out vegetables and all ingredients into a bowl
- mix thoroughly – using your hands is easiest
- heat a 22 cm (9 inch) non stick pan over medium heat and add the olive oil- see notes
- when the oil is hot add the potato mixture and spread it out evenly
- place a lid over the pan (this helps to steam and cook the potato) and cook till the bottom is a golden colour (about 10 minutes)
- place a plate larger than your frypan over the potatoes and quickly flip the potato cake onto the plate then slide it back into the frypan
- cook the other side until golden
- remove from heat and run a knife around the pan in case there are any bits of potato sticking
- tilt pan and remove potato cake onto a serving plate
- serve and enjoy!
- a non stick pan is ideal for making this crispy potato cake, but if like us you don’t own one, cut a disc of baking paper to fit the bottom of your pan and brush sides and baking paper with the olive oil
- Category: vegetables
- Method: stovetop
- Cuisine: Australian
Keywords: crispy potato cake
Coops just loves his cuddly soft toys. They are strewn all around the garden making it look like a soft toy jumble sale!