Wednesday, September 11, 2013

Crunchy Potato Cakes

I will say I was a little leary when I decided to make these but they were yummy.  Shredding the potatoes was very time consuming... but it worked out well because they were sooooo good.  I did look up a recipe and then decided not to follow it at all!

4 lg russet potatoes (peeled and shredded)
1 tsp onion powder
1 tsp garlic salt
1 egg
1 tsp flour
vegetable oil

Preheat your skillet to med high heat
Make sure to squeeze all the water out of your potatoes (you will be surprised how much liquid they hold)
Mix all the ingredients (except the oil) in a bowl
Add just enough oil to the pan to coat the bottom of the skillet
Place a thin potato patty in the skillet and fry
Make sure not too overcrowd
When you see the edges browning it is time to flip
Place them on a plate with a paper towel to let it drain

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