Friday, March 5, 2021

Cozy Food Friday!

That means it's time to share a recipe from 
another great a cozy mystery blogger! 😉

This week's recipe is from


I've had so much fun sharing recipes, I wanted to share another.

Here's a simple one.



photo property of


4 large potatoes, peeled and grated (or get them already grated from the grocery store)
2 extra large eggs for mixture (more eggs required to top the potato cakes. see finished directions)
2 scallions (green onions) sliced very small , use both green and white parts
¼ cup bread crumbs (like the powdery crumbs), plain or seasoned
¼ teaspoon very finely chopped garlic
½ tsp salt (no salt if you use seasoned bread crumbs)
oil for frying (whatever kind you use. just remember some burn hotter)

photo from pinterest

   Pre-heat oven to low and line a heatproof plate with paper towels. 
   Working in small batches, put the shredded potatoes on a dish towel, gather edges of towel and twist to squeeze out as much moister as you can.

   Put the drained shredded potatoes in a bowl, add 2 eggs, 1 scallion, garlic, and bread crumbs, mix thoroughly together with fork to incorporate all ingredients. 

   Heat a large, heavy-bottomed frying pan over low heat. Add enough cooking oil to coat the bottom.

    Drop in one heaping tablespoon at a time, flattening out each one before adding the next. Do as many as you can without crowding them in the skillet. 

   Fry  for up to 3 minutes or until crispy on the bottom. Turn over with a flat spatula (without holes). Continue frying for another 2 minutes or until crispy on bottom.

   Transfer finished potato cakes to the plate top with the paper towels, and set in oven to keep warm, while you finish frying up  the rest of the mixture (you'll need to add more oil for each skillet full). Add to oven when finished. 

   Fry 2 eggs sunny side up or over easy. You're looking for runny yokes. You can poach them if you prefer.

   Remove potato cakes for oven, plate 3 per serving, and top with the 2 eggs. Sprinkle with green onions. Add salt and pepper to taste if you'd like. 

   Potato cake mixture will make 12 cakes. (You can spoon them up once you've drained the moisture, to make sure you have 12 before adding them to frying pan)

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Perfect for any meal of the day.
So yummy and satisfying.


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  1. I’ll just have potato cakes, please. :)
    Friday blessings, to you, Lisa.

    Pat T

  2. Not an egg person, but hubby is and sounds like something great to fix for him and when we have company. Thanks for the recipe!
    2clowns at arkansas dot net

  3. My parents always made potato pancakes. I would never eat them. Now I think I might like them.

    1. Susan, these are yummy! My dad made them with leftover mashed potatoes. Those I didn't care for. These are basically hash browns with extra ingredients. The bread crumbs can be left out for those who don't or can't eat bread.