Potato Cakes

READY IN: 2hrs 30mins




  • Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm. Potato cakes will hold together best when the potatoes are not totally mushy.
  • As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl. Cover and chill till needed.
  • Drain potatoes and mash with skins on in medium bowl. and don't overly mash, just make sure there are small chunks of potato.
  • Add remaining potato cake ingredients and mix well.
  • Combine breadcrumbs with flour and 1 Teaspoon of Dill in large bowl.
  • Combine beaten egg & milk in another large bowl.
  • Measure approx 1/2 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
  • Drop potato mixture into breading mixture, then into egg & milk, and then back into breading mixture. Be sure to cover entire surface with breading. Arrange the potato cakes on a plate, repeat the process with remaining potato mixture.
  • Cover and chill the potato cakes for one hour so they will be sure to stick together when fried.
  • Heat up shortening in skillet over medium-low heat.There should be about 1" of shortening in the pan.
  • Fry the potato cakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
  • Serve with Herbed Ranch Salsa drizzled over top.