Crispy Homemade Potato Patties from Scratch

Crispy, golden potato patties made from scratch with simple ingredients—just like grandma used to make.

This potato patty recipe comes from my dad, but it goes back even further—to his mother’s kitchen. She made these often, turning a few simple ingredients into something warm, filling, and comforting.

My dad carried that tradition on, making them the same way he remembered—crispy on the outside, soft and tender on the inside. They were never fancy, but they didn’t need to be. Sometimes the simplest recipes are the ones that stay with us the longest.

These potato patties are a reminder of those meals made from scratch, with care, using what you had on hand. They’re budget-friendly, satisfying, and best served hot from the skillet.

Ingredients:

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 Tbs. grated onion
2 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp baking powder
Vegetable oil for frying

Directions:

Finely grate the peeled potatoes. Place them in a colander or strainer and press gently to remove excess liquid.

Transfer the drained potatoes to a large bowl. Add the eggs, grated onion, flour, salt, pepper, and baking powder. Stir until well combined.

In a large skillet (cast iron works best), heat about 1/8 inch of vegetable oil over medium to medium-high heat until hot.

Scoop about a heaping tablespoon of the potato mixture into the skillet. Flatten gently with the back of a spoon or spatula to form a patty.

Fry for about 3–4 minutes per side, or until golden brown and crispy. Turn once.

Remove and place on a paper towel–lined plate. Serve immediately while hot and crisp.

Tips for Best Success:

• Drain potatoes well – too much moisture = soggy patties
• Use a hot skillet so they crisp up properly
• Don’t overcrowd the pan—cook in batches
• Press them thin for crispier edges
• Use cast iron if possible for best browning

Variations & Substitutions:

• Add cheese: Mix in 1/4 cup shredded cheddar for extra flavor
• Herbs: Add chopped parsley or chives
• Onion swap: Use onion powder (1/2 tsp) if you don’t have fresh
• Gluten-free: Use gluten-free flour
• Leftover mashed potatoes: Can be used, but reduce eggs slightly

Serving Suggestions:

• Serve with sour cream or applesauce (classic!)
• Pair with eggs and bacon for breakfast
• Serve alongside roast meat or sausage
• Top with a fried egg for a simple meal
• Great as a snack straight from the pan

How to Store:

• Refrigerator: Store in an airtight container for up to 3 days
• Reheat: Reheat in a skillet or oven to keep them crispy
• Freezer: Freeze in a single layer, then store up to 2 months

Frequently Asked Questions:

Why are my potato patties soggy?
Too much moisture in the potatoes. Be sure to drain them well before mixing.

Can I make these ahead of time?
Yes, but they’re best fresh. Reheat in a skillet for best texture.

Can I bake instead of fry?
You can, but they won’t be as crispy. Frying gives the best texture.

What type of potatoes work best?
Russet potatoes are ideal because they crisp up nicely.