Tater Cake Recipe: How 6 Steps Make It Easy
Crispy, golden tater cakes made with simple ingredients in just 6 easy steps—perfect for a quick, family-friendly side dish.
Servings 8 cakes
Calories 150kcal
Cost $3
Equipment
- Pot
- Skillet
- Potato Masher
Ingredients
- 4 medium russet potatoes about 2 lbs, peeled and cubed
- 1 large egg lightly beaten
- 0.25 cup all-purpose flour
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
- 2 tbsp green onions chopped, optional
- 3 tbsp vegetable oil for frying
Instructions
- Place peeled, cubed potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain well and let cool slightly for about 5 minutes.
- In a large bowl, mash the potatoes with a fork or potato masher until mostly smooth, leaving a few small lumps for texture.
- Add the beaten egg, flour, salt, pepper, garlic powder, and green onions (if using) to the mashed potatoes. Stir until combined into a thick, sticky mixture.
- Scoop about 1/4 cup of the mixture and form it into a patty, about 1/2-inch thick. Repeat to make 8 cakes. Wet your hands slightly to prevent sticking.
- Warm 3 tbsp of vegetable oil in a large skillet over medium heat. Wait until it shimmers, about 2 minutes, for a crispy fry.
- Cook the tater cakes for 3-4 minutes per side until golden brown and crispy. Work in batches if needed, and drain on paper towels. Serve hot.
Notes
For extra flavor, try topping with sour cream, bacon bits, or chives. Store leftovers in the fridge for up to 3 days or freeze for 2 months.