Craving a restaurant-style side dish that’s both indulgent and easy to make? These Steakhouse Potato Cakes deliver all the flavors of your favorite steakhouse in a crispy, golden-brown package. Packed with shredded hash browns, savory caramelized onions, and the perfect hint of Parmesan cheese, these potato cakes are a delicious blend of texture and flavor. Whether you serve them alongside a main course or enjoy them as a stand-alone snack, they’re guaranteed to impress.
The combination of searing and frying ensures a crisp exterior while keeping the inside tender and flavorful. Plus, they’re low-carb and vegetarian, making them a versatile addition to any menu. Perfect for dinner parties, family meals, or even a special treat for yourself, these potato cakes are sure to become a household favorite. Get ready to wow your taste buds with every bite!
Ingredients
-
8 oz. shredded hash browns
-
2 Tbsp. liquid whole eggs
-
1 Tbsp. all-purpose flour
-
1 tsp. steak seasoning salt
-
1.25 oz. shredded Parmesan cheese
-
1.75 oz. caramelized onions, chopped
Instructions
- Heat your deep fryer to 350°F.
- In a large mixing bowl, combine the hash browns, liquid eggs, flour, steak seasoning, Parmesan cheese, and caramelized onions. Stir the mixture until everything is evenly incorporated.
- Divide the mixture into four equal portions. Shape each portion into a 4-inch pancake. Chill the formed cakes in the refrigerator for at least 10 minutes to help them hold their shape.
- Warm a medium sauté pan over medium heat. Place one potato cake into the pan and cook for 3–4 minutes on each side, or until the edges are crisp and golden brown. Remove and repeat with the remaining cakes.
- Transfer the partially cooked cakes to the deep fryer. Fry each one for 2–3 minutes, or until they are beautifully golden and fully cooked through.
- Remove the cakes from the fryer, allowing any excess oil to drain on a paper towel. Serve immediately while hot and crispy.
