Shredded Potato Cakes

Crispy Shredded Potato Cakes (Latkes) for Breakfast Bliss

Crispy, golden, and oh-so-satisfying, these shredded potato cakes are your new breakfast bestie. They're easy to make and pack just the right crunch with every bite.

Software (a.k.a. Ingredients)

2 cups Yukon Gold potatoes shredded (because golden potatoes make golden cakes!)
¼ cup chopped red onions a little zing never hurt anyone
¼ cup chopped red bell peppers for color and crunch
¼ cup chopped scallions the VIP garnish and flavor boost
¼ cup all-purpose flour the glue holding it all together
2 eggs nature’s binder
Salt and pepper to taste—don’t be shy!
Peanut oil enough for a ½–¾-inch deep pool of crisp-making magic

Procedure (a.k.a. The Magic)

Start strong with the potatoes: Shred those Yukon Golds like you’re auditioning for a cooking competition. Then, and I can’t stress this enough, squeeze out every drop of water from them. Pretend you’re wringing out a sponge. Dry potatoes mean crispy cakes!
Mix it up: Toss the shredded potatoes into a big bowl with the red onions, bell peppers, scallions, flour, eggs, salt, and pepper. Stir it all together until you have a slightly sticky mixture that screams, “Fry me!”
Heat the oil: Pour peanut oil into a skillet to about ½–¾ inch deep. Heat it to 325°F. If you’re guessing, just drop a tiny bit of potato in the oil—if it bubbles enthusiastically, you’re ready!
Fry phase one: Scoop 2–3 tablespoons of the mixture for each cake and gently place it in the oil. Fry as many as your pan can comfortably fit without crowding. Cook for about 2 minutes per side, or until they’re a lovely light brown.
The crisp factor: Crank the oil up to 375°F. Return the cakes to the pan for their final crispy transformation, flipping them once. Now they’re officially golden perfection!
Season and serve: Sprinkle with extra salt and pepper while they’re hot. Serve immediately because crispy potato cakes wait for no one.