There’s something incredibly comforting about a dish that combines crispy edges with a soft, flavorful center. This easy savory German potato cake recipe delivers exactly that, making it a perfect choice for your next meal. Whether you’re looking for a hearty breakfast, a satisfying side, or a simple dinner option, this dish will quickly become a favorite.
You’ll love how the combination of grated potatoes, onions, and savory herbs come together in this German potato cake. Plus, it’s quick to prepare and uses straightforward ingredients you probably already have in your kitchen.
Why You'll Love This Recipe
- Quick and easy to prepare in under an hour.
- Perfectly crispy on the outside and tender inside.
- Uses simple, affordable ingredients.
- Versatile for breakfast, lunch, or dinner.
- Great for meal prep and leftovers reheat well.
Ingredients
Gather these ingredients to make your savory German potato cake. Fresh potatoes and onions are key for that authentic flavor and texture.
- 2 pounds Yukon Gold potatoes, peeled and grated
- 1 medium yellow onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup finely chopped fresh parsley
- 1/4 cup vegetable oil or clarified butter, for frying
- Optional: sour cream or applesauce for serving
YOUR NEXT FAVORITE RECIPE STARTS HERE
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: Approximately 220 per serving
How to Make Easy Savory German Potato Cake Recipe
- Start by grating the peeled potatoes and onion using the large holes of a box grater. Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible; this step ensures a crispy cake.
- In a large bowl, combine the drained potato and onion mixture with eggs, flour, salt, pepper, garlic powder, and parsley. Mix everything until well combined.
- Heat the vegetable oil or clarified butter in a large non-stick skillet over medium heat. Once hot, spoon about 1/3 cup of the potato mixture per cake into the skillet, flattening gently with a spatula to form 4-inch rounds.
- Cook the cakes for about 5-7 minutes on each side, or until golden brown and crispy. Adjust heat as needed to prevent burning while allowing the inside to cook through.
- Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with a dollop of sour cream or applesauce if desired.
Tips for the Best Results
- Be sure to squeeze out as much liquid as possible from the grated potatoes to avoid soggy cakes.
- Use Yukon Gold potatoes for their creamy texture and natural sweetness.
- Don’t overcrowd the pan; cook the cakes in batches for even crispiness.
- Adjust seasoning to your taste before frying.
- For extra flavor, add finely chopped chives or a pinch of smoked paprika to the batter.
Storage and Reheating
Store leftover German potato cakes in an airtight container in the refrigerator for up to 3 days. To keep them crisp, reheat in a skillet over medium heat rather than the microwave.
You can also freeze the cooked cakes by placing them on a baking sheet in a single layer, freezing until solid, then transferring to a freezer-safe bag. Reheat directly from frozen in a skillet or oven at 350°F for 10-15 minutes.
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, you can use russet potatoes, but Yukon Golds are preferred for their creamy texture and flavor. Russets might yield a slightly drier cake, so be sure to squeeze out excess moisture well.
What can I serve with German potato cakes?
These cakes pair wonderfully with sour cream, applesauce, or a fresh salad. They also make a great side to meats like sausages or roasted chicken.
Is it necessary to add flour to the potato mixture?
The flour helps bind the ingredients together, making it easier to form cakes that hold their shape while frying. You can experiment with gluten-free flour if needed.
Can I prepare the potato cakes ahead of time?
Absolutely! You can prepare the mixture in advance and refrigerate it for a few hours before cooking. Just give it a good stir and press out any excess moisture again before frying.