Potatoes were a lifeline for pioneer families. They stored well, grew in poor soil, and could be transformed into countless dishes. Potato cakes—grated potatoes mixed with eggs, flour, and milk—were fried in cast iron until crisp and golden. They were filling, inexpensive, and endlessly adaptable. Families ate them for breakfast with syrup, for supper with salt pork, or as a side dish to stretch a meal. Today, they remain a delicious reminder that simple ingredients can create extraordinary comfort food.
Pioneer Potato Cakes
Ingredients
- 6 Potates Peeled and grated
- 2 Tbsp Salt
- 1/2 C Milk
- 2 Eggs
- 1 C Flour
- Shortening
Instructions
- Wash and peel the potatoes before grating them.
- Combine with salt, milk, eggs, and flour.
- Pour spoonfuls of the mixture into a hot pan with melted shortening.
- Cook the cakes until done and golden brown on both sides.
