Oven-Crisped Potato Cakes recipe

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Ingredients

cooking spray
16 ounces shredded frozen potatoes, thawed
1 large onion, grated
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 large egg, beaten
2 ⅔ tablespoons canola oil, divided

Nutrition Info

87.2 calories
carbohydrate: 11.9 g
cholesterol: 15.5 mg
fat: 3.7 g
fiber: 1.2 g
protein: 2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 202.6 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Coat baking sheet with cooking spray.

  3. Put potatoes and onion on a clean towel. Roll up towel and squeeze out as much liquid as possible. Transfer mixture to a large bowl.

  4. Stir flour, salt, and black pepper into potato mixture, mix well.

  5. Stir egg and 2 teaspoons canola oil into potato mixture until combined.

  6. Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat.

  7. Scoop up potato mixture with a 1/4-cup measuring cup and drop into hot oil. Flatten into patties with a spatula. Cook patties until golden brown, 2 to 3 minutes on each side.

  8. Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.

Recipe Yield

12 servings

Recipe Note

Oven-crisped potato cakes are easy and have less fat and calories than traditional potato cakes.

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