Potato Cakes/fritters/hashbrowns/pancakes/rosti

You might remember that a few weeks ago we got a 10kg bag of spuds from our local potato farmer down in the meadow so we have been pretty much having spuds with most meals. I’ve done potato bakes, chips, mash, hasselback…and this morning I decided that it was time to make a hash brown. A latke. A potato pancake – whatever it is you call it – it’s fried crispy potato cakes that we ate for breakfast that were delicious!

I kind of made this up as I went using what I had and adding in things that I wanted to use up – perfect isolation food. You can add whatever you like and top with whatever you like too – potatoes are very forgiving and really what can go wrong when you are frying in oil?

Potato Cakes

4-5 potatoes peeled and grated
2 eggs
3 heaped tablespoons plain flour
Handful diced green shallots
Salt & pepper
Rice bran oil (for frying)

1. Peel and grate the potatoes

2. Place into a cloth (I used a napkin) and squeeze out all the excess moisture until they are as dry as you can get them

3. Place into a large mixing bowl the potatoes, the eggs, shallots, flour and salt and pepper and mix together until well combined and season well

4. Heat your oil in a shallow fry pan (about 1-2cm depth) I used rice bran oil but you could use vegetable or whatever oil you like to fry in. To test whether the oil is hot enough I always use the end of a wooden spoon dipped in and if bubbles appear you are good to go. You can test with a small cube of bread too if you like.

5. Fry the potatoes until golden both sides (I spoon in a decent amount and press down with an egg flip so they aren’t too thick) and when they are done I transfer onto a oven tray with a rack on top so they stay crispy. Keep in the oven to stay warm while you do the rest in batches

6. Serve as is, with a sprinkle more salt. We had with bacon, spinach and a dollop of sour cream – you can have however you like though

You really can’t beat a crispy fried potato can you?

Potato Cakes

No matter what you call these, you can't beat a fried, crispy and golden potato cake served any time of the day.
Prep Time 15 mins
Cook Time 15 mins
Servings 6 people

Equipment

  • Grater
  • Fry pan

Ingredients
  

  • 4-5 potatoes peeled and grated
  • 2 eggs
  • 3 tbsp plain flour heaped
  • 1 handful shallots finely sliced
  • salt & pepper for seasoning
  • oil for frying about 1-2cm depth in pan

Instructions
 

  • Peel and grate the potatoes
  • Place into a cloth (I used a napkin) and squeeze out all the excess moisture until they are as dry as you can get them
  • Place into a large mixing bowl the potatoes, the eggs, shallots, flour and salt and pepper and mix together until well combined and season well
  • Heat your oil in a shallow fry pan (about 1-2cm depth) I used rice bran oil but you could use vegetable or whatever oil you like to fry in. To test whether the oil is hot enough I always use the end of a wooden spoon dipped in and if bubbles appear you are good to go. You can test with a small cube of bread too if you like
  • Fry the potatoes until golden both sides (I spoon in a decent amount and press down with an egg flip so they aren't too thick) and when they are done I transfer onto a oven tray with a rack on top so they stay crispy. Keep in the oven to stay warm while you do the rest in batches
  • Serve as is, with a sprinkle more salt. We had with bacon, spinach and a dollop of sour cream - you can have however you like though

What’s your favourite way to cook potatoes?
What do you call these delicious cakes? Hashbrown? Latke? Rosti?

Comments

  1. Jacqueline Mitrovits says

    Tonight’s dinner served with smoked salmon and salad … thanks for the idea xxx

  2. So Yummy!! I used cooked potato slices in a pie I made yesterday. I layered potato slices, cooked silverbeet, bacon, a little cheese, more potato slices, cooked leek and then cracked whole eggs on top followed by a little more cheese Did a version with parmesan instead of bacon in a smaller dish for the vegetarian daughter. Just in case you need more potato ideas!

  3. Wow! You made it so easy for me. I loved the potato fritters.

  4. Yum. I have memories of my Mum making these and I’m mid 50s now. Traditionally they are called mock fish cakes, however seeing as my dad was a professional fisherman, we always had cubes of fish in ours!!
    My fave cafe makes hash browns by adding mashed potato through a potato ricer and then adding spoonfuls of the creamy fluffy mixture onto waffle or griddle plates and frying. They come out looking like potato chips and gosh they are like little slices of heaven.

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