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Potato Cakes

These Potato Cakes are simple, tasty and versatile. 

potato cakes

Potato Cakes for breakfast, lunch and dinner

Potato Cakes are sometimes called Onion Cakes or Potato Pancakes.

Whatever you call them, the best thing about them is you can eat them for breakfast, lunch or dinner!

They make a bacon and eggs breakfast a little more hearty, and can equally be enjoyed for a quick lunch or easy dinner. Serve with sour cream if you want to get a little fancy!

potato cakes collage

A simple but special recipe

I have lovely memories of my Nan Mac, Nana Ling’s daughter, making these Potato Cakes.

It’s such a simple recipe, made with basic ingredients. But they were always made with warmness, consistency and that magic ingredient only Nanas bring to a recipe.

I found the recipe in a local community cookbook and it prompted me to make up a batch for my family.

Miss Z and hubby loved them, and it was so lovely to see them enjoying these potato treats that I so fondly remember from my childhood.

Nan and Pop Mac
Nan and Pop McDonald, Nana Ling’s daughter and son-in-law

What are the best potatoes for potato cakes?

Ideally, use potatoes that are starchy or floury rather than waxy. The moisture content in waxy potatoes is high, and not ideal for frying.

Avoid Kipfler, Dutch Cream and red potatoes.

Instead, look for Russet, Desiree, Sebago, Golden Delight, Yukon Gold, Kind Edward and purple potatoes.

A recipe similar to Nan Mac’s Potato Cakes recipe

Keep scrolling for the tested and tweaked version.

original potato cakes recipe
potato cakes

Potato Cakes

Old-fashioned Potato Cakes: great as an easy lunch with sour cream!
5 from 6 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: Australian
Keyword: potato cakes, potato pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 cakes
Calories: 85kcal


  • 2 large potatoes
  • 1 small onion (or half a large onion)
  • 2 medium eggs
  • 2 tablespoons plain flour
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
  • salt and pepper for seasoning


  • Grate potatoes and onion into a bowl.
  • Whisk eggs and add to the grated ingredients. Stir to combine.
  • Add parsley, a little salt and pepper to season, and flour. Stir to combine.
  • Heat oil in a frying pan and add spoonfuls of mixture into the hot oil.
  • Flatten each spoonful to make a larger round cake.
  • Fry until golden and then turn and cook until golden on the reverse side.
  • Serve warm with sour cream or your favourite condiment.


Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg

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