Super Crispy Onion Potato Cakes

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  • If you love the crispy finish of McDonald’s hash brown potatoes, you’re going to fall head over heels for these Super Crispy Onion Potato Cakes. If course, you can tell just by looking at these they are far superior to anything you could pick up at a fast food place. I only mention McDonald’s cakes because of the cripsy finish we love so well.

    Make these just once, and I’m sure you’ll be replacing your current potato pancake recipe in no time.

    Click on the next page link below for the recipe

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    homeandgardendigest

    51 Comments to Super Crispy Onion Potato Cakes

      • homeandgardendigest

        This is a curated site, Ellie, which means I search the Web looking for recipe and articles my readers might enjoy. It’s done this way because of copyright laws.

    1. Perfect onion rings, 1 lg. purple onion sliced in circles, not too thin. Dredge in flour, Dredge in buttermilk, back in flour, fry in oil till golden brown, layer on paper towels on plate.

      • homeandgardendigest

        Rose, if you click on the next page link, you’ll be brought to the ingredient list and then click on the “Get Recipe” button for the full recipe and a print recipe button. It’s done this way because we have to follow copyright laws.

    2. if you visit these sites enough you soon learn how to avoid the click bait lol its all about the ads just like the darn commercials on regular tv here you go Ingredients

      1 lb Yukon gold potatoes scrubbed clean
      1 tablespoon butter
      2-3 tablespoons cream, half and half or milk
      3 slices bacon cooked and chopped
      1/2 cup shredded Sharp Cheddar cheese
      1/4 cup all-purpose flour
      1 egg
      1 6 oz container French’s Crispy Onions
      vegetable oil for frying

      Cut the potatoes into 1-inch chunks. Place in a pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes. Drain and return to the pot. Add the butter and mash the potatoes with a potato masher. Start adding the cream, 1 tablespoon at a time, until the potatoes are smooth and creamy. Season to taste with salt and pepper. Transfer the potatoes to a bowl, cover and refrigerate until completely cold.
      When the potatoes are cold, add the bacon, cheese, flour and egg and stir to combine. If the mixture is really loose, you can add a bit more flour. Use a medium scoop and scoop the potatoes to a parchment lined baking sheet. With wet hands, lightly flatten the balls. Refrigerate for 30 minutes.
      Lightly crush or chop the French’s Crispy Onions and place in a shallow bowl.
      Place a large skillet over medium heat and add enough oil to coat the bottom of the skillet.
      Carefully take one of the potato pancakes and coat with the onions. You may need to use a spatula or wet hands, as the dough may be sticky.
      Working in batches, fry the dough until crispy, about 2-3 minutes per side. Transfer to a paper towel lined plate and allow to drain and cool slightly.
      Serve warm.

      Recipe Notes
      Leftover mashed potatoes may be subbed for the freshly made potatoes. You may need to alter the amount of flour or eggs you use if leftover mashed potatoes are used.

    3. Ingredients
      1 lb Yukon gold potatoes scrubbed clean
      1 tablespoon butter
      2-3 tablespoons cream, half and half or milk
      3 slices bacon cooked and chopped
      1/2 cup shredded Sharp Cheddar cheese
      1/4 cup all-purpose flour
      1 egg
      1 6 oz container French’s Crispy Onions
      vegetable oil for frying
      Instructions
      Cut the potatoes into 1-inch chunks. Place in a pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes. Drain and return to the pot. Add the butter and mash the potatoes with a potato masher. Start adding the cream, 1 tablespoon at a time, until the potatoes are smooth and creamy. Season to taste with salt and pepper. Transfer the potatoes to a bowl, cover and refrigerate until completely cold.
      When the potatoes are cold, add the bacon, cheese, flour and egg and stir to combine. If the mixture is really loose, you can add a bit more flour. Use a medium scoop and scoop the potatoes to a parchment lined baking sheet. With wet hands, lightly flatten the balls. Refrigerate for 30 minutes.
      Lightly crush or chop the French’s Crispy Onions and place in a shallow bowl.
      Place a large skillet over medium heat and add enough oil to coat the bottom of the skillet.
      Carefully take one of the potato pancakes and coat with the onions. You may need to use a spatula or wet hands, as the dough may be sticky.
      Working in batches, fry the dough until crispy, about 2-3 minutes per side. Transfer to a paper towel lined plate and allow to drain and cool slightly.
      Serve warm.
      Recipe Notes
      Leftover mashed potatoes may be subbed for the freshly made potatoes. You may need to alter the amount of flour or eggs you use if leftover mashed potatoes are used.

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