Potato Cakes

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. 

The ingredients:

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:

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