Sour Cream and Chive Potato Cakes

Brunch Ideas potato cakes

This recipe for Sour Cream and Chive Potato Cakes was adapted from and it makes 8 small cakes or 4 large ones.

Try adding some finely diced smoked salmon (or any smoked fish) to the potato mixture. Fresh chopped parsley or dill substituted for or added to the chives would also be good.



  • 900 g potatoes, peeled and cut into quarters
  • 120 ml sour cream, plus extra to serve
  • 2 tablespoons finely chopped scallions
  • 2 tablespoons fresh chopped chives, plus extra to garnish
  • 1 teaspoon mustard
  • salt and freshly ground black pepper
  • a little flour, for dredging (optional)
  • 30 g butter, melted
  • olive oil


  1. Boil the potatoes until they’re fork tender; this will take 5 to 10 minutes, depending on the size. You need to 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 (or use a tian ring or cookie cutters) and dust with a little flour to give them a golden colour (optional). Rest on a baking tray in the fridge to firm up for at least 30 minutes.
  3. Heat the butter and a splash of olive oil in a non-stick frying pan and fry until the cakes are heated through and golden on each side. You can also bake these in the oven on a baking tray at 175°C until golden. Serve with a dollop of sour cream and a sprinkle of chives on top of each cake.

This recipe and more can be found on

Related recipe: Hassleback Potatoes & Bubble and Squeak

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