Crispy Shredded Potato Cakes (Latkes) for Breakfast Bliss

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)

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.

Enjoy these shredded potato cakes with your favorite toppings—sour cream, applesauce, or just straight up. Breakfast just got a major upgrade!