Sour cream and chive potato cakes are always requested in our house. Homemade potato cakes just can’t be beaten for taste and texture, with a crisp golden outside and a soft, fluffy centre. If your kids love a warm breakfast, lunch or teatime treat, this potato cake recipe is well worth saving.
They’re simple to make, use everyday ingredients, and are just as good served plain as they are dressed up for guests.
Sour Cream and Chive Potato Cake Recipe
This recipe makes eight small cakes or four generous ones — easy to scale up if you’re feeding a crowd.
Ingredients
- 900 g potatoes, peeled and cut into quarters
- 120 ml sour cream, plus extra to serve
- 2 tbsp finely chopped scallions
- 2 tbsp fresh chopped chives, plus extra to garnish
- 1 tsp mustard
- Salt and freshly ground black pepper
- A little flour, for dredging (optional)
- 30 g butter, melted
- Olive oil
Method
1. Boil the potatoes until fork-tender; this will take 5 to 10 minutes, depending on size. Keep checking so they don’t collapse. Drain and mash well in a large bowl.
2. Add the sour cream, scallions, chives and mustard, and season to taste. Allow the mixture to cool, then shape into round cakes about 5 to 8 cm in diameter (a tian ring or cookie cutter works well for a neat shape).
3. Dust with a little flour if you’d like a golden colour (optional). Rest the cakes on a baking tray in the fridge for at least 30 minutes to firm up.
4. Heat the butter and a splash of olive oil in a non-stick frying pan and fry the cakes until heated through and golden on each side.
5. You can also bake these in the oven at 175°C until golden, if you’d rather avoid the frying pan. Serve with a dollop of sour cream and a sprinkle of chives on top of each cake.
Serving Ideas and Variations
For an extra flavour boost, stir some finely diced smoked salmon or smoked fish through the potato mixture before shaping the cakes. To dress them up for guests, finish with a sprinkle of fresh chopped parsley, dill or chives on top.
These potato cakes are as happy alongside a fry-up as they are served with a simple salad for lunch, or packed up as a lunchbox-friendly bite the next day.
Frequently Asked Questions
Can I make these potato cakes ahead of time?
Yes. Once shaped, the cakes can be kept covered in the fridge for up to a day before cooking. This actually helps them firm up and hold together better when frying or baking.
Can I freeze sour cream and chive potato cakes?
You can freeze them once cooked and fully cooled. Lay them in a single layer to freeze, then reheat gently in a pan or oven until warmed through.
What can I use instead of sour cream?
A natural yoghurt or crème fraîche will work in a similar way if you don’t have sour cream to hand, though the flavour will be a little different.
Is it better to fry or bake the potato cakes?
Frying gives a crisper, golden edge, while baking is a handy hands-off option if you’re cooking a larger batch. Both work well — it comes down to preference.
You May Also Enjoy
- 10 Sensational Summer Potato Recipes the Kids will Love
- Aoife Hearne’s Hawaiian-Style Chicken Fingers and Sweet Potato Wedges
Save This for Later
Loved this recipe? Save this page or bookmark it so it’s ready the next time you fancy a warm, homemade potato cake for breakfast, lunch or a family dinner.
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