Cooking up your favorite crispy fried potato patties just became a whole lot faster, thanks to this Blackstone potato cakes recipe. The large outdoor griddle gives you plenty of space to cook a whole batch at once, which means less time cooking and more time eating!
I love potato cakes. (Well, actually, I love anything potato.) But, c'mon. How can you not love a crispy fried patty of shredded potato? Topped with sour cream and a sprinkling of chives, they're perfect any time of the day. Since you can make them on your outdoor griddle, you can enjoy them at home or at camp.
Why You'll Love This Recipe
- You can cook many more potato patties at a time than in a skillet, making the process much faster.
- No messy splatter inside!
Ingredients and Substitutions
- Potatoes--Russet potatoes work best here as their high starch content helps to hold everything together.
- Flour--Regular all-purpose flour works best here.
- Baking powder--The addition of baking powder gives your potato cakes a lighter, more airy texture with a crispy exterior.
- Egg--This helps to bind the potato mixture. Don't even think about skipping it.
- Oil (not pictured)--Use a neutral oil for frying that has a high smoke point, such as vegetable, peanut, or sunflower oil. The amount you'll need will depend on the size of your griddle.
How to Make Griddle Potato Cakes
- Shred the potatoes and onion on the large holes of a box grater.
- Wrap the shredded potatoes and onion in a piece of cheesecloth or thin kitchen towel and squeeze as much liquid out as you can.
- Combine the shredded potatoes and onion, flour, baking powder, egg, and salt and pepper in a large bowl and mix well.
- Heat a large outdoor griddle to medium-high and slick with a thin layer of oil.
- Scoop heaping spoonfuls of batter onto the griddle and press lightly with a spatula to flatten slightly. Cook until golden brown, then flip and cook on the other side, adding more oil if needed.
- Drain on paper towels before serving.
FAQs
Similar to a latke, these should be served hot with sour cream or applesauce on the side. They're a great side dish alongside grilled chicken or your favorite steak recipe.
I think that these taste best when served immediately after cooking, but they can be made up to 2 hours in advance. Cook them and let them cool completely. Refrigerate until you're ready to serve them, then rewarm them in a 375°F oven or in an air fryer until heated through and crispy on the outside, about 5 minutes.
Definitely. Follow the recipe instructions, cooking them in batches in a hot cast iron skillet on your stovetop, camp stove, or campfire.
Tips and Troubleshooting
- Assemble and cook your patties as quickly as possible after grating the potato as it will begin to discolor quickly.
- Take time to really squeeze as much liquid as you can out of your potato mixture. Wet potato cakes will fall apart!
- Make sure that your outdoor griddle is level so that the oil evenly coats the surface.
- This recipe is suitable for dairy-free and vegetarian diets.
More Potato Recipes You'll Love
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Recipe
Blackstone Potato Cakes
Equipment
- Blackstone griddle (or other large surface griddle)
Ingredients
- 1 ¼ pounds (568 g) Russet potatoes (about 3 medium) peeled
- 1 small onion halved
- 1 large egg lightly beaten
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Oil, for frying
- Sour cream and chives or applesauce for serving (optional)
Instructions
- Grate the potatoes and onion halves on the large holes of a box grater.
- Gather the grated potatoes and onion in a kitchen towel or cheesecloth and twist both ends to squeeze out as much water as possible. There will be lots!
- Combine the grated potato and onion, egg, flour, baking powder, salt, and pepper in a large bowl and mix well.
- Heat a large outdoor griddle (Blackstone) to medium high. Pour enough oil on the surface to coat it with a thin layer of oil. You can use a silicone brush to spread it evenly over the surface.
- Drop scoops (2 to 3 tablespoons) of batter onto the griddle and press lightly with the back of a spatula to flatten them to about ¼-inch thick.
- Cook until golden brown on the bottom, about 5 minutes. Flip the patties, adding more oil if needed and cook until the other side is golden brown, about 5 minutes more.
- Transfer to paper towels to drain and serve warm with sour cream and chives or applesauce, if desired.
Notes
- Work quickly--Assemble and cook your latkes as quickly as possible after grating the potato as it will begin to discolor quickly.
- Squeeze, squeeze, squeeze--Take time to really squeeze as much liquid as you can out of your potato mixture. Wet potato cakes will fall apart!
- Keep it level--Make sure that your outdoor griddle is level so that the oil evenly coats the surface.
- Dietary--This recipe is suitable for dairy-free and vegetarian diets.
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