CRISPY POTATO CAKE RECIPES

Steps:

• Set half of the potatoes aside for later. Peel and cut remaining potatoes into large chunks; place in a saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and cook 15-20 minutes, or until tender.
• Drain and place in a large bowl. Mash potatoes and set the bowl aside.
• Now peel and grate reserved potatoes. Stir them into the mashed potatoes.
• Add onion, flour, salt, and pepper; mix well. Stir in milk and egg to form a batter.
• In a large skillet, heat oil over medium heat. Drop batter from a tablespoon into the hot oil.
• Cook 3-4 minutes on each side.
• Drain on a paper towel.
• Transfer to your serving dish and serve with applesauce and sour cream. Bet you can't eat just one!

Steps:

• Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
• Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.