Peel the potatoes and cut them into chunks. Place them in a pot of salted water and boil until completely tender.
Drain the potatoes well and allow them to cool slightly. Mash them until smooth, making sure there are no large lumps.
Add the flour and mix until a soft dough forms. If the mixture feels too sticky to handle, add a small amount of additional flour.
Transfer the dough to a lightly floured surface and gently flatten it to about 1/2 inch thick.
Cut the dough into small squares or rectangles.
Heat a thin layer of vegetable oil in a large skillet over medium heat. Carefully place the potato pieces into the hot oil without overcrowding the pan.
Cook for several minutes on each side until deeply golden brown and wonderfully crispy.
Transfer to a plate lined with paper towels to drain any excess oil.
Serve them warm while the outside is crisp and the inside is soft and tender.
A Simple Breakfast From Simple Ingredients
These old-fashioned potato cakes are proof that you don’t need an expensive grocery list to make a satisfying breakfast. Potatoes and flour are inexpensive pantry staples, and frying them creates an irresistible golden crust.
For a sweet version, you can dust the finished cakes lightly with sugar. For a savory breakfast, serve them with eggs, cheese, or a little salt and pepper.
Crispy, comforting, filling, and made with just three ingredients—exactly the kind of simple recipe that deserves to be passed down.
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