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.
Golden Brown Potato Recipes
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!
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.
What Ingredients You Need
To make the best fried Potato Cakes you only need 7 simple ingredients, plus toppings:
- Yukon Gold potatoes
- Grated parmesan cheese
- All-purpose flour
- Salt – to taste
Easily make this a gluten-free recipe by swapping all-purpose flour with your favorite GF flour alternative!
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 Instructions:
- 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!
- 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.
- 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.
- After your potatoes are mashed, stir in the eggs, parmesan cheese, flour, scallions, and salt. Mix well.
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.
Move the fried potato cakes to the warm oven. Repeat the steps to fry in small batches until all the potato mixture is gone.
Get the Complete (Printable) Golden Pan-Fried Potato Cakes Recipe Below. Enjoy!
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.
How to Store and Freeze Homemade Potato Cakes
Once the cakes are cooled to room temperature, transfer them to an airtight container and keep the leftover mashed potato cakes in the fridge for 4-5 days. Reheat in a skillet or warm/bake 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 them all together in a sealed freezer bag for up to 3 months in the freezer.
Looking for More Delicious Appetizer and Snack Recipes?
- Fried Green Tomatoes Recipe (Oven-Fried!)
- Perfect Maryland Crab Cakes (Baked or Sauteed)
- Vegetable Pakora with Kale
- Potato Skins Mac and Cheese
- Oven Baked “Fried” Pickles with Garlic Sauce
Check the printable recipe card below for the nutrition information including the calories, carbohydrates, cholesterol, and sodium percentages.
Golden Pan-Fried Potato Cakes
- 5 pounds Yukon Gold potatoes peeled or unpeeled
- 5 large eggs
- 1 cup grated parmesan cheese
- ¾ cup all-purpose flour or GF baking mix
- ½ cup chopped scallions
- 1 tablespoon salt
- Butter for frying
- 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.
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This is my new favorite thing to make for breakfast! Love how crispy and tasty they are!
Loved these fried potato cakes! Simply delicious!
Loved the crispy outside and soft and fluffy inside. Super happy with how they turned out. Love that I can freeze the extras for later.
These were a huge hit at my house!! We enjoyed different toppings! Thanks for the recipe!
oh my gosh – these are the best things since actual pancakes!
Mmmm, mmmm, mmmm… love them tater cake’s ! 😎