These potato cakes have been a family favorite for years, but our daughter recently reminded me that I hadn’t posted the recipe. I like using ring molds to make individual servings, but it can also be made as one large cake in a skillet.
It’s a recipe that also can be made ahead and reheated - always handy when you are preparing a meal that needs last minute attention.
2 Lbs. Potatoes Chopped (Yukon Gold preferred)
1 Large Onion Chopped (grated in mixer with potatoes)
3 Tbsp. Butter (cubed)
Salt mixed with fresh ground pepper
Watch the video: