Potato cakes, also known as potato patties or potato fritters, are a versatile food that can be eaten in many different ways. The crisp outer coating and fluffy interior make them an ideal accompaniment for a variety of meals and ingredients. Here’s an overview of some of the most popular ways to serve and enjoy potato cakes.
Potato Cakes as a Side Dish
One of the simplest ways to enjoy potato cakes is as a starchy side dish to complement a main course. Potato cakes pair nicely with roasted or grilled meats like chicken, beef, pork, or lamb. The crispy exterior provides a pleasant textural contrast to the tenderness of the meat. Meanwhile, the soft, pillowy interior soaks up any juices or sauces from the protein.
Some classic pairings include:
- Potato cakes with roast chicken or turkey
- Potato cakes with grilled steak or chops
- Potato cakes with baked ham
- Potato cakes with meatloaf
Potato cakes also work well as a side for creamy or saucy main dishes that need something absorbent to balance out the richness. Think chicken pot pie, beef stroganoff, or chicken curry.
When serving potato cakes alongside a main course, allow 1-2 cakes per person depending on appetite. Potatoes are filling, so you likely won’t need a huge portion.
Potato Cakes as an Appetizer
In addition to a side dish, potato cakes also shine as appetizers for a dinner party or get-together. Bite-sized potato cakes are perfect for serving as passed hors d’oeuvres or arranging on a platter.
Some ideas for appetizer-style potato cakes include:
- Mini potato cakes topped with smoked salmon, capers, and dill
- Petite potato cakes with avocado, tomato, and bacon
- Slider-style potato cakes with melted cheese, ketchup, or salsa
- Bite-size potato cakes served with sour cream and chives
For appetizers, allow 2-4 mini potato cakes per person depending on the other foods being served. Feel free to get creative with different toppings and garnishes to make them special.
Potato Cakes as the Main Course
While they most often play a supporting role, potato cakes can also hold their own as the main component of a meal. Serving them as the star of the plate is a great option for vegetarian, vegan, or gluten-free diners. Some ideas include:
- Hearty stacks of potato cakes served like pancakes for breakfast
- Salad plate centered around warm potato cakes on a bed of greens
- Buddha bowl with potato cakes added for substance and texture
- Potato cake sandwiches on gluten-free bread or lettuce wraps
For a potato cake entree, allow 2-4 cakes per person depending on size and any accompaniments. To make it a meal, consider adding eggs, cheese, veggies, or sauce on top or on the side. A green salad also pairs nicely.
Potato Cake Leftovers
One of the bonuses of potato cakes is that they keep well for several days refrigerated and reheat beautifully. That makes them a great make-ahead option for easy meals throughout the week. Here are some tasty ways to repurpose leftover potato cakes:
- Crumble into hash browns and scramble with eggs
- Layer in a breakfast sandwich or wrap
- Cut up and add to soup for thickness and texture
- Top with tomato sauce, cheese, and bacon as loaded potato skins
- Slice and use in place of bread in a sandwich
Get creative with leftover potato cakes! They lend themselves well to just about anything.
What to Serve with Potato Cakes
While potato cakes are delicious on their own, certain sauces, condiments, and toppings can take them to the next level. Here are some tasty ways to dress up your potato cakes:
Sauces
- Sour cream – Cool and tangy, it contrasts the crispy exterior.
- Applesauce – Sweet and acidic, it cuts through the starchiness.
- Gravy – Rich and savory, it soaks into all the nooks and crannies.
- Tomato or pasta sauce – Bright, bold, and flavorful.
- Cheese sauce – Ooey, gooey, cheesy goodness.
- Hollandaise – Fancy and elegant for special occasions.
Condiments
- Ketchup – Classic, kid-friendly flavor.
- BBQ sauce – Smoky, sweet, and tangy.
- Mayonnaise – Adds richness and moisture.
- Mustard – Yellow for tang or Dijon for a kick.
- Tartar sauce – Perfect pairing for seafood potato cakes.
- Cocktail sauce – Likewise goes great with shrimp cakes.
Toppings
- Bacon – Salty, smoky crunchy contrast.
- Avocado – Creamy, green goodness.
- Salsa – Fresh, colorful flavor burst.
- Cheese – Ooey-gooey melted goodness.
- Scallions – Slivered for fresh oniony flavor.
- Parmesan cheese – Sharp, savory accent.
Mix-Ins
- Cooked meat – Beef, sausage, etc. for heartiness.
- Sautéed veggies – Onion, spinach, etc. for extra nutrition.
- Beans or lentils – Protein and fiber boost.
- Herbs – Chives, parsley, dill, etc. for freshness.
- Spices – Smoked paprika, cayenne, etc. to liven things up.
Feel free to mix and match sauces, condiments, toppings and mix-ins to customize potato cakes to your liking. The possibilities are endless!
Homemade vs. Store-Bought Potato Cakes
While frozen potato cakes from brands like Ore-Ida can be quick and convenient, homemade potato cakes are worth the extra effort. Here’s a comparison:
| Factor | Homemade | Store-bought |
|---|---|---|
| Ingredients | Fresh, whole ingredients like potatoes, onion, eggs. | Processed hash browns, thickeners, preservatives. |
| Texture | Crisp, crunchy exterior and fluffy, tender interior. | Can be mushy or gummy. |
| Flavor | Natural, potatoey flavor. Customize with herbs and spices. | Often bland or artificial tasting. |
| Appearance | Golden brown. Uniform shape and crust. | Paler color. Can be oddly shaped. |
| Cost | Inexpensive ingredients. Makes many cakes. | Convenient but pricier per cake. |
While store-bought potato cakes can save time, homemade has better taste and texture. With practice, you can whip up homemade potato cakes quickly and customize them to your liking.
How to Make Perfect Potato Cakes
While potato cake recipes vary, there are some keys to ensuring yours come out fantastic:
- Use starchy potatoes. Floury potatoes like Russets or Yukon Golds get that fluffy interior. Waxy potatoes won’t.
- Grate the potatoes. This creates tons of starchy surface area for maximum crispness when fried.
- Squeeze out excess moisture. Wet potatoes absorb oil and get greasy. Press water out with cheesecloth or paper towels.
- Use egg as a binder. Eggs help hold the potatoes together for a cohesive cake.
- Don’t overwork the batter. Gentle mixing keeps the interior light. Over-mixing makes gluey cakes.
- Fry until deep golden brown. Light frying leaves a pale, soggy crust. Dark crisping = better texture.
Follow those guidelines, season to taste, and you’ll achieve potato cake perfection every time!
Fun Ways to Serve Potato Cakes
Beyond the usual platter or side dish, there are creative ways to serve up potato cakes with flair:
- Use mini potato cakes on skewers for easy handheld appetizers.
- Stack potato cakes into towers with fillings for an impressive presentation.
- Make “loaded” potato skins by topping potato halves with cheese, bacon, etc.
- Serve potato cake sliders on buns or rolls for a fun twist on sandwiches.
- Shape mashed potatoes into cakes using ring molds for uniformity.
- Skewer bite-size potato cakes and shrimp for an easy surf ‘n turf.
Potato cakes are already crowd-pleasers, but taking the presentation up a notch makes them even more enjoyable. Get inspired with shapes, arrangements, and combinations.
Potato Cake Variations Around the World
While potato cakes are associated with Eastern European cuisines like Jewish, Polish, and Latvian, cultures worldwide have developed their own tasty potato pancake interpretations:
- Rösti – Swiss shredded potato cakes, often served with cheese.
- Boxty – Irish potato pancakes made with a 50/50 mashed/grated ratio.
- Baeckeoffe – Alsatian potato and bacon cake baked in a pie dish.
- Raggmunk – Swedish potato cakes with pork belly cubes mixed in.
- Gamjajeon – Korean potato pancake with chopped leeks and chili sauce.
- Aloo Tikki – Spicy potato cakes from India featuring peas and chaat masala.
Part of the fun is putting your own spin on potato cakes! Feel free to experiment with ingredients and seasonings to invent your own variation.
Make-Ahead and Freezing Tips
One hurdle when making potato cakes is that the grated raw potatoes will start to oxidize and turn colors if not fried quickly. Here are some tips for prepping ahead:
- Grate potatoes early, then store them covered in water. Drain and pat dry before mixing into batter.
- Mix entire batter but fry only what you’ll eat right away. Form the rest into cakes and freeze on a baking sheet.
- Cook potato cakes fully, let cool, then freeze in a single layer before transferring to a bag. Reheat directly from frozen in a skillet or oven.
- Fill an airtight container with layers of cooked potato cakes and parchment paper. Thaw in fridge before reheating.
With some planning, you can enjoy homemade potato cakes anytime. They freeze and reheat beautifully.
Conclusion
Potato cakes are a versatile food that can be served for breakfast, lunch, dinner, and everything in between. While delicious on their own, they pair well with an array of sauces, toppings, and sides to customize the eating experience. Frying homemade potato cakes may take more effort than grabbing a bag from the freezer aisle but delivers unmatched texture and flavor. With some make-ahead tips, you can enjoy crispy, golden potato cakes any night of the week.