First, I promise there’s no sweet potatoes in this dish!
I wanted something fried and delicious the other day and these babies were born. We were also super hungry and these were super yummy so I don’t have any “done” pictures of these. You’ll have to make them and see for yourself.
You can make them like so:
adapted from Ryan Detzel
1/2 medium onion, diced
2 medium to large potatoes, grated
1/2 cup bread crumbs
Salt and Pepper to taste
Optional: 1/4 of an 8oz package of cream cheese
1. Start by dicing your onion. Dice it well so you don’t have huge chunks in your final cakes. Don’t know how to dice an onion without crying all over everything? Here’s how you do it!
2. Chop up two scallions.
3. Take your two potatoes and peel and grate them.
4. Place the grated potatoes onto a clean towel.
5. Grate the carrots and add them to the potatoes as they hang out on the towel.
6. Over the sink, squeeeeeeze out all the juices. It was gross so I didn’t take an “after” picture. Just trust me on this one.
7. Add the potatoes and carrots to the onions and scallions in a bowl. Squeezing the juices out ensures that you’ll have crispy cakes and not smooshy patties.
8. Add the eggs and breadcrumbs. Salt and pepper to your liking. I added some cream cheese to my mixture because it just seemed like such a good idea. All creamy and potato-y and wonderful.
9. Add some canola oil to the bottom of a saucepan and turn on the heat to medium-high. Drop in the cakes a spoonful at a time and flip when it’s nice and browned on the bottom.
10. Set the cakes on a paper towel-lined plate and enjoy!