Golden Onion Potato Cakes are everything you crave in a comfort food—crispy edges, a soft, melty center, and rich savory flavor from potatoes, onions, and gooey cheese. This dish is my absolute go-to when I need something a little nostalgic, a little indulgent, and endlessly shareable. Whether you’re dreaming up a show-stopping brunch spread or plotting out what to bring to your next potluck, these dreamy patties never disappoint. Let’s dive into what makes Golden Onion Potato Cakes a favorite around my table!
Ingredients You’ll Need
The best part about these Golden Onion Potato Cakes is how straightforward and accessible the ingredients are—each one is simple but vital, layering up flavor, moisture, and that iconic golden crunch. From the fluffy potatoes to the shredded cheese, here’s why every item on this list earns its spot.
- Potatoes: Choose starchy varieties like Russets for crispier cakes that hold together beautifully.
- Onions: They add sweetness, depth, and keep every bite juicy—don’t be shy with them!
- Bell Pepper (optional): A pop of color and subtle sweetness; great for a little twist, but you can skip if you prefer classic.
- Shredded Cheese: Melty varieties like cheddar or mozzarella turn the inside gloriously gooey—use your favorite!
- Eggs: Help bind everything so your potato cakes stay together from pan to plate.
- Cornstarch: This is your secret weapon for extra crunch—the cakes fry up with irresistible crispy edges.
- Salt: Essential for bringing out all the flavors; season to taste and don’t hold back.
How to Make Golden Onion Potato Cakes
Step 1: Prepare the Potatoes
Start by peeling and grating the potatoes, aiming for fine, even shreds so everything cooks evenly. The most important part here is squeezing as much liquid from them as you possibly can with a clean kitchen towel—this keeps your Golden Onion Potato Cakes from getting soggy and ensures they crisp up nicely.
Step 2: Mix the Ingredients
In a spacious mixing bowl, combine your grated, dried potatoes with the finely chopped onions, diced bell pepper (if using), shredded cheese, beaten eggs, and cornstarch. Sprinkle over the salt and use a fork or your hands to mix everything together until it’s well-combined. This melds all the flavors and textures, and gets the cheese distributed throughout.
Step 3: Shape the Cakes
Scoop out generous spoonfuls of the potato mixture and form them into patties—thicker cakes will be soft and tender inside, while thinner ones get even crispier. Flatten each patty gently; try to keep them the same size so they cook at the same rate.
Step 4: Pan-Fry to Perfection
Heat a slick of oil in a non-stick skillet over medium heat. Once shimmering, add the patties, leaving some space between them. Cook for 3 to 4 minutes on each side until the Golden Onion Potato Cakes are deeply golden and crisply bronzed. Resist the urge to flip too soon; patience equals crunch!
Step 5: Drain and Serve Warm
Transfer the cooked potato cakes onto a plate lined with paper towels to absorb any extra oil. Serve them piping hot, either plain, or topped with a dollop of your favorite dip—sour cream is a classic favorite that brings everything together.
How to Serve Golden Onion Potato Cakes
Garnishes
A sprinkling of chopped fresh herbs—think chives, parsley, or dill—adds instant color and a fresh note to the rich, savory cakes. For extra flair, try a dusting of smoked paprika or a grating of Parmesan while the Golden Onion Potato Cakes are still hot. A swirl of sour cream or Greek yogurt makes them look like they came straight from a café platter.
Side Dishes
Golden Onion Potato Cakes are incredibly versatile on the table and play well with a range of side dishes. Pair them with a bright, acidic salad of arugula and cherry tomatoes to cut through the richness, or serve alongside a bowl of homemade tomato soup for ultimate comfort. For breakfast or brunch, round out your plate with scrambled eggs and crispy bacon.
Creative Ways to Present
For a party, turn them into mini potato cakes and stack them as bite-sized appetizer towers with skewered smoked salmon or roasted veggies. Love a DIY bar? Lay out a spread of dips—think garlic aioli, herbed yogurt, or a punchy salsa—and let guests top their Golden Onion Potato Cakes however they please. You can also tuck them into a soft roll, like a veggie burger, for a handheld treat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store fully cooled Golden Onion Potato Cakes in an airtight container in the fridge. Layer parchment or wax paper between the cakes to keep them from sticking. They’ll stay fresh for up to three days and taste just as amazing reheated.
Freezing
Yes, you can absolutely freeze these! Arrange the cooled cakes on a baking sheet and freeze until solid, then transfer to a zip-top bag or freezer container. This way, you can pull out a couple at a time for a quick snack or side—the cakes last well for up to two months.
Reheating
For best results, reheat Golden Onion Potato Cakes in a skillet over medium-low heat to restore that crisp exterior. The oven or toaster oven also works well—spread the cakes on a lined tray and warm at 350°F for about 8-10 minutes. The microwave is a fast option but won’t keep them as crisp.
FAQs
Can I make Golden Onion Potato Cakes without cheese?
Absolutely! You can skip the cheese if you want, or substitute with a non-dairy variety. The cakes will still hold together beautifully thanks to the egg and cornstarch combo, but you’ll lose a little of that signature gooey center.
Which potatoes are best for these cakes?
Starchy potatoes like Russets or Yukon Gold are best. They have less moisture and a fluffier texture, making the cakes crispier and easier to form. If you use waxy potatoes, the cakes may end up softer.
Can I bake these instead of frying?
Yes! To bake, arrange the patties on a parchment-lined baking sheet, brush or spray lightly with oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until they’re golden and crisp.
How do I prevent the cakes from falling apart?
The secret lies in squeezing out as much moisture as possible from the potatoes and using enough egg and cornstarch to bind the mixture. If it still feels too loose, add an extra spoonful of cornstarch or a bit of flour for insurance.
Can I prep these in advance for a party?
You sure can! Mix and shape the cakes a few hours ahead, then chill on a tray until you’re ready to cook. This firms them up, making them even easier to fry off just before serving—and ensures you get those piping hot, crispy Golden Onion Potato Cakes to the table with zero stress.
Final Thoughts
If you’re in the mood for a dish that’s equal parts crowd-pleaser and comfort food hero, you can’t go wrong with Golden Onion Potato Cakes. Their crispy outside, tender heart, and crave-worthy flavor are sure to have everyone reaching for seconds. Give them a try soon—I can’t wait for you to taste just how special these simple, golden beauties truly are!
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Golden Onion Potato Cakes Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Golden Onion Potato Cakes are crispy on the outside, soft and cheesy inside—an irresistible comfort snack or side dish. These savory cakes combine grated potatoes, onions, and melty cheese for a golden, crunchy bite that’s perfect for brunch, a light dinner, or served as a party appetizer. Quick to assemble and pan-fried in just minutes, they deliver hearty flavor and a touch of nostalgia with each cheesy, onion-studded mouthful.
Ingredients
Vegetables
- 4 medium potatoes, peeled and grated
- 2 medium onions, finely chopped
- 1 small bell pepper, diced (optional)
Dairy & Protein
- 100g shredded cheese (any melty kind you love)
- 2 eggs
Dry Ingredients
- 3 tablespoons cornstarch
- Salt, to taste
For Frying
- Cooking oil, as needed
Instructions
- Prep the potatoes: Grate the peeled potatoes using a box grater or food processor. Gather the grated potato in a clean kitchen towel and squeeze tightly to remove as much liquid as possible—this step ensures beautifully crisp cakes.
- Combine the mixture: In a large mixing bowl, add the squeezed grated potatoes, finely chopped onions, optional diced bell pepper, shredded cheese, eggs, and cornstarch. Season generously with salt. Mix everything thoroughly until well combined.
- Heat the skillet: Place a non-stick skillet over medium heat and add a thin layer of oil, just enough to coat the bottom.
- Shape the patties: Scoop out small portions of the potato mixture (about 2 tablespoons each) and flatten them gently between your hands to form even patties, about 1/2-inch thick.
- Fry the cakes: Carefully place the patties in the hot skillet in batches, making sure not to overcrowd. Cook for 3–4 minutes on each side, or until deeply golden brown and crisp. Flip gently using a spatula once the first side is set.
- Drain and serve: Transfer the finished cakes to a plate lined with paper towels to blot excess oil. Serve immediately while hot and crispy, with your favorite dip or a dollop of sour cream if desired.
Notes
- For extra crispiness, be thorough when squeezing out potato moisture.
- Cheddar, mozzarella, or gouda all work well for the cheese component.
- Add chopped herbs like chives or parsley for a fresh flavor boost.
- These are best enjoyed hot but can be reheated in a dry skillet to regain crispness.
- Serve with Greek yogurt, hot sauce, or a tangy dip of your choice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Stovetop
- Cuisine: European