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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.

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)

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

Find it online: https://thefamilycooking.com/easy-potato-cake-with-onions/