Easy Potato Cake with Onions

Why You’ll Love This Recipe

This potato cake is wonderfully crispy on the outside and tender on the inside, with the sweet and savory flavor of sautéed onions running throughout. It’s easy to make with pantry staples, cooks in one pan, and can be served hot or at room temperature. Great for pairing with eggs, meats, or on its own, it’s a comforting and delicious dish you can enjoy any time of day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes
• Yellow or sweet onion
• Eggs
• All-purpose flour
• Salt
• Black pepper
• Garlic powder (optional)
• Paprika (optional, for extra color)
• Butter or oil (for frying)
• Fresh herbs (optional, for garnish—parsley, chives, or dill)

Directions

1. Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean towel and squeeze out as much moisture as possible.
2. Thinly slice or finely chop the onion.
3. In a skillet over medium heat, sauté the onion in a bit of butter or oil until soft and golden, about 5–7 minutes. Let cool slightly.
4. In a large bowl, mix the grated potatoes, cooked onions, eggs, flour, salt, pepper, and optional seasonings until well combined.
5. Heat butter or oil in a nonstick or cast-iron skillet over medium heat. Add the potato mixture and press it down evenly into the pan to form a flat, round cake.
6. Cover and cook for 8–10 minutes, or until the bottom is golden and crispy. Carefully flip the cake (you can invert it onto a plate first, then slide it back into the pan).
7. Cook uncovered for another 8–10 minutes, until the second side is golden and the center is cooked through.
8. Let cool slightly, then slice into wedges. Garnish with herbs if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add grated cheese like cheddar or Parmesan to the mix.
• Mix in chopped green onions or fresh herbs for extra flavor.
• Use sweet potatoes or a mix of root vegetables for a twist.
• Add crumbled cooked bacon for a smoky, meaty version.
• Form into smaller individual cakes or patties for easier flipping and serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to restore crispiness or in the oven at 375°F until warmed through.
You can freeze individual slices—wrap tightly and store for up to 2 months. Reheat from frozen in a skillet or oven.

FAQs

What type of potato works best for potato cake?

Russet potatoes are ideal for their starchy texture, but Yukon Golds offer a creamier interior and are also great.

Why do I need to squeeze the potatoes?

Removing excess moisture helps the potato cake hold together and crisp up instead of steaming.

Can I bake this instead of frying?

Yes, press the mixture into a greased baking dish and bake at 400°F for 30–40 minutes until golden and crisp.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skin on adds texture and nutrients.

How do I flip the cake without breaking it?

Use a large plate to invert the cake, then slide it back into the skillet to cook the other side.

Can I make this dish ahead of time?

Yes, cook and cool the cake, then reheat in the oven or skillet before serving.

What can I serve with potato cake?

Serve with sour cream, eggs, salad, smoked salmon, or grilled meats.

Is flour necessary in the mix?

Yes, flour helps bind the mixture. You can use a gluten-free flour if needed.

Can I use red or white onions?

Yes, any type of onion works—yellow and sweet onions add a milder, sweeter flavor.

How do I keep the cake from sticking to the pan?

Use a well-seasoned cast-iron or nonstick skillet and don’t flip too early—let a crust form first.

Conclusion

This Easy Potato Cake with Onions is a humble yet flavorful dish that’s quick to make and endlessly satisfying. With its crispy edges, soft center, and rich onion flavor, it’s the kind of comfort food that never goes out of style. Serve it as a side or main dish, and enjoy the hearty simplicity of this homemade classic.

Easy Potato Cake with Onions

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This Easy Potato Cake with Onions is a rustic, crispy-on-the-outside, tender-on-the-inside skillet dish made with grated potatoes, caramelized onions, and a touch of seasoning. It’s perfect for breakfast, brunch, or a hearty side dish any time of day.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Stovetop
• Cuisine: European-inspired
• Diet: Vegetarian

Ingredients

• 1 1/2 pounds Russet or Yukon Gold potatoes, peeled and grated
• 1 medium yellow or sweet onion, thinly sliced or finely chopped
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon paprika (optional)
• 2–3 tablespoons butter or oil (for frying)
• Fresh parsley, chives, or dill for garnish (optional)

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Instructions

1. Prep the potatoes: Grate the potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible and set aside.
2. Sauté the onions: Heat a bit of butter or oil in a skillet over medium heat. Cook the onions until soft and golden, about 5–7 minutes. Let cool slightly.
3. Mix the batter: In a large bowl, combine grated potatoes, sautéed onions, eggs, flour, salt, pepper, and optional seasonings. Mix until evenly combined.
4. Cook the potato cake: Heat remaining butter or oil in a nonstick or cast-iron skillet over medium heat. Add the potato mixture and press it down into a flat, even layer. Cover and cook for 8–10 minutes, until the bottom is golden and set.
5. Flip and finish: Invert the cake onto a plate, then slide it back into the pan. Cook uncovered for another 8–10 minutes until golden and cooked through.
6. Serve: Let cool slightly, then slice and serve with fresh herbs or sour cream if desired.

Notes

• To make flipping easier, form the mixture into smaller individual cakes instead of one large one.
• Leftovers reheat well in a skillet or oven—great for meal prep!
• Try adding cheese, herbs, or bacon for added flavor.

Nutrition

• Serving Size: 1 slice (1/4 of cake)
• Calories: 210
• Sugar: 2g
• Sodium: 320mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 90mg