Oven-Crisped Potato Cakes Recipe

  • cooking spray
  • 16 ounces shredded frozen potatoes, thawed
  • 1 large onion, grated
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 large egg, beaten
  • 2 2/3 tablespoons canola oil, divided
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Coat baking sheet with cooking spray.
  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.
  4. Stir flour, salt, and black pepper into potato mixture; mix well.
  5. Stir egg and 2 teaspoons canola oil into potato mixture until combined.
  6. Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat.
  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.
  8. Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.