Oven-Crisped Potato Cakes

These potato cakes are first pan-fried in canola oil and crisped in the oven for a quick and easy appetizer.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 87 Calories

Ingredients

• 1 teaspoon salt
• ½ cup all-purpose flour
• 1 teaspoon ground black pepper
• 1 large onion, grated
• 1 large egg, beaten
• cooking spray
• 16 ounces shredded frozen potatoes, thawed
• 2 ⅔ tablespoons canola oil, divided

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Coat baking sheet with cooking spray.

Step 3

Put potatoes and onion on a clean towel. Roll up towel and squeeze out as much liquid as possible. Transfer mixture to a large bowl.

Step 4

Stir flour, salt, and black pepper into potato mixture; mix well.

Step 5

Stir egg and 2 teaspoons canola oil into potato mixture until combined.

Step 6

Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat.

Step 7

Scoop up potato mixture with a 1/4-cup measuring cup and drop into hot oil. Flatten into patties with a spatula. Cook patties until golden brown, 2 to 3 minutes on each side.

Step 8

Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.