D's Potato Cakes Recipe

Prepare potatoes

Place peeled, grated russet potatoes in a large bowl of cold water and swish to remove excess starch. Drain and rinse. Transfer grated potatoes to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible (important for a crisp cake).

Mix batter

In a medium bowl, combine the drained grated potatoes, grated onion, 1 egg, 2 tablespoons flour, 1 tsp salt and 1/2 tsp black pepper. Mix until evenly combined. If mixture feels very wet after squeezing, add the remaining tablespoon of flour.

Form cakes

Divide mixture into two equal portions and shape each into a patty about 3.5–4 inches wide and 3/4 inch thick. Lightly press to compact.

Fry until golden

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter (optional) and let shimmer. Add the two potato cakes, taking care not to overcrowd. Fry 4–5 minutes per side until deep golden brown and crisp, reducing heat slightly if they brown too fast. Press gently with a spatula after flipping to ensure good contact. If cakes are thick, cover pan for 1–2 minutes after flipping to cook through, then uncover to crisp. Transfer cooked cakes to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing other components.

Cook bacon

For bacon: place strips in a cold skillet without overlapping. Turn heat to medium and cook 4–6 minutes per side (depending on thickness) until desired crispness. Transfer to paper towels to drain. Keep warm with the potato cakes.

Cook sausage (alternative)

For sausage links: heat a skillet over medium, add 1 tsp oil if needed, and cook sausages, turning regularly, 10–12 minutes until browned and cooked through (internal temp 160°F / 71°C). Rest 2 minutes before serving. Use bacon or sausage per guest preference.

Prepare eggs any style

Heat a small nonstick skillet over medium-low and add 1 tsp butter or oil. For sunny-side-up: crack eggs gently into skillet, season with 1/8–1/4 tsp salt and a pinch of pepper, cook undisturbed 3–4 minutes until whites set and yolks still runny. For over-easy/medium/ hard: cook until whites set, gently flip with a spatula and cook 10–20 seconds (over-easy), 30–45 seconds (over-medium) or 1–2 minutes (over-hard). For scrambled: whisk eggs with salt and pepper, pour into pan, gently stir until soft curds form. Keep eggs warm until plating.

Assemble: place two potato cakes on each plate. Arrange bacon (or sausage) alongside. Top or serve eggs beside the cakes according to the requested style. Spoon about 1/4 cup applesauce into a small ramekin or alongside the cakes and place 2 tablespoons sour cream on the plate or in a ramekin. Sprinkle the sour cream with chopped chives if using.

Serve: serve immediately while potato cakes are hot and crisp and eggs are fresh. Recommend providing ketchup or hot sauce on request.