A Spicy Perspective

Golden Pan-Fried Potato Cakes

Pan-Fried Potato Cake Recipe – Golden, crispy mashed potato cakes are easy to pan-fry to perfection in just minutes! Load them with your favorite toppings and enjoy as an appetizer or snack, or for a hearty breakfast.

up close stacked

What’s the difference between potato latkes and potato cakes? While both delicious dishes feature fried potatoes, traditional latkes are made with shredded potatoes for a crunchier hash brown-like texture.

Golden Potato Cakes, on the other hand, are made with mashed potatoes for a fluffier, more tender potato patty.

Dip-able, terrifically dense Potato Cakes are the perfect party snack. You can set them out with any number of creamy dips, sauces, and fresh chutneys or salsas.

They are also fabulous as a side dish with spiced apples or apple sauce. And they even make a wonderfully savory breakfast, served with eggs and bacon, or Mexican toppings.

Plus, these versatile delights are easy to make gluten-free and happen to naturally be vegetarian-friendly!

how to pan fry potato cakes

The Best Golden Pan-Fried Potato Cakes

You certainly can make this recipe with leftover mashed potatoes. But my favorite way to prepare them is with fluffy, freshly-made homemade mashed potatoes. Either way you are sure to wind up with a crispy on the outside, soft and luxurious on the inside golden-fried potato cake!

Pssst…. If you’re looking for classic shredded potato latkes with a fun twist, check out our recipe for Potato Latkes with Jalapeno Dill Sauce.

fried potato cake recipe with chopped scallions

What Ingredients You Need

To make the best fried Potato Cakes you only need 7 simple ingredients, plus toppings:

  • Yukon Gold potatoes
  • Eggs
  • Grated parmesan cheese
  • All-purpose flour
  • Scallions
  • Salt
  • Butter

Easily make this a gluten-free recipe by swapping all-purpose flour with your favorite GF flour alternative!

yukon gold

How to Make Pan-Friend Mashed Potato Cakes

This classic recipe starts with simple, scrumptious mashed potatoes… Again, you can use leftovers or make them from scratch in only a few minutes.

How to Make No-Fuss Fluffy Mashed Potatoes:

  1. First, cut the potatoes into large chunks. You can peel the potatoes if you don’t like the texture of the skins, or leave the peels on and remove some or all of the skins after peeling. Your choice!
  2. Place the potato chunks in a large saucepot with enough water to just cover the potatoes. Turn the heat to high and bring the water to a boil. Boil the potatoes for 10-15 minutes, until fork-tender.
  3. Then drain the potatoes. Peel off the skins (or some of the skins) if desired. Place the potatoes back in the pot. Use a potato masher to mash the potatoes to your preferred consistency.
mashed potatoes

After your potatoes are mashed, stir in the eggs, parmesan cheese, flour, scallions, and salt. Mix well.

Get the Complete (Printable) Golden Pan-Fried Potato Cakes Recipe Below. Enjoy!

Next, preheat the oven to 225 degrees F, to act as a warmer. Set a baking sheet in the oven and place a large skillet over medium heat on the stovetop. 

Once hot, add one tablespoon of butter to the skillet. Use a 3 tablespoon scoop to portion out 6-8 potato cakes into the melted butter. Use the back of a spatula to gently smash them flat, about ½ – ¾ inch thick.

Fry the potato cakes for 3-5 minutes per side. Carefully use a spatula to flip back and forth as many times as needed to get the cakes browned and crispy.

how to fry potato cakes on the stove top

Move the fried potato cakes to the warm oven. Repeat the steps to fry in small batches until all the potato mixture is gone.

topped with scallions

Suggestions for What to Serve With Golden Potato Cakes

Sprinkle with additional chopped green scallions and serve warm with your favorite toppings.

The fried potatoes are perfect to enjoy with cool sour cream or Greek yogurt, and/or alongside Homemade Instant Pot Applesauce.

Make them part of a southwestern breakfast by adding toppings like salsa and avocado.

You can also use Potato Cakes as a base for Eggs Benedict with rich and lemony hollandaise sauce.

potato pancakes with sour cream and chives

How to Store and Freeze Homemade Potato Cakes

Once the cakes are cooled to room temperature, transfer to an airtight container and keep in the refrigerator for 4-5 days. Reheat in a skillet or warm for 10-15 minutes in a preheated 350 degree oven.

They also freeze very well! I suggest you make the full Potato Cake recipe, or even double the batch, and enjoy half now and freeze the rest for later. Wrap individual cakes in plastic wrap, and place all together in a sealed bag for up to 3 months in the freezer.

goldne crispy pan fried mashed potato pancake recipe with sour cream and scallions

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Golden Pan-Fried Potato Cakes

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Pan-Fried Potato Cake Recipe – Golden, crispy mashed potato cakes are easy to pan fry, and are perfect for loading with your favorite toppings!
Servings: 40 potato cakes

Ingredients

Instructions

  • Cut the potatoes into large chunks. (You can peel the potatoes if you don’t like the texture of the skins, or leave the peels on and remove some or all of the skins after peeling.) Place in a large saucepot and cover with water. Set over high heat and bring to a boil. Boil the potatoes for 10-15 minutes, until fork-tender.
  • Drain the potatoes. Peel off the skins (or some of the skins) if desired. Place the potatoes back in the pot. Use a potato masher to mash the potatoes. Based on your preference, you can roughly mash them, or mash them until smooth.
  • Then stir in the eggs, parmesan cheese, flour, scallions, and salt. Mix well.
  • Preheat the oven to 225 degrees F, to act as a warmer. Set a baking sheet in the oven. Set a large skillet over medium heat on the stovetop.
  • Add one tablespoon butter to the skillet. Use a 3 tablespoon scoop to portion out 6-8 potato cakes into the melted butter. Use the back of a spatula to smash them flat, about ½ – ¾ inch thick. Fry the potato cakes for 3-5 minutes per side.
  • Move the fried potato cakes to the warm oven. Repeat in small batches until all the potato mixture is gone.

Notes

Once the cakes are cooled to room temperature, transfer to an airtight container and keep in the refrigerator for 4-5 days. Reheat in a skillet or warm for 10-15 minutes in a preheated 350 degree oven.
They also freeze very well! I suggest you make the full Potato Cake recipe or even double the batch, and enjoy half now and freeze the rest for later. Wrap individual cakes in plastic wrap, and place all together in a sealed bag for up to 3 months in the freezer.

Nutrition

Serving: 1potato cake, Calories: 71kcal, Carbohydrates: 12g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 224mg, Potassium: 255mg, Fiber: 1g, Sugar: 1g, Vitamin A: 65IU, Vitamin C: 11mg, Calcium: 39mg, Iron: 1mg
Course: Appetizer, Breakfast, Brunch, dinner, Main, Main Course, Side Dish, Snack
Cuisine: American
Author: Sommer Collier

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3 comments on “Golden Pan-Fried Potato Cakes”

  1. These were a huge hit at my house!! We enjoyed different toppings! Thanks for the recipe!

  2. oh my gosh – these are the best things since actual pancakes!

  3. Mmmm, mmmm, mmmm… love them tater cake’s ! 😎