Grilled Pennsylvania Amish Potato Cakes

Introduction

Crispy, golden brown, and bursting with rustic flavor, these Grilled Pennsylvania Amish Potato Cakes are the perfect way to bring classic comfort food to your outdoor cooking lineup. Using the Arteflame grill, we’ll cook every element to perfection right on the flat steel griddle—no pots, no pans, no lids, just pure grilled goodness. This hearty side dish or main vegetarian option brings the rich traditions of Pennsylvania Dutch cuisine right to your backyard, sizzling in buttery bliss. Let’s fire up the grill and make potato cakes like never before!

Ingredients

• 4 medium russet potatoes, peeled and shredded
• 1/4 cup grated onion
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup unsalted butter (for grilling)
• Chopped scallions (optional, for garnish)
• Sour cream (optional, for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood neatly on top of the napkins.
4. Light the napkins and allow the fire to burn for 20 minutes.
5. Let the Arteflame heat until the cooktop is sizzling hot. You’re ready to grill!

Step 2: Prepare potato mixture

1. Shred the peeled potatoes and use a clean towel to wring out excess moisture.
2. In a large bowl, combine shredded potatoes, grated onion, beaten eggs, flour, salt, pepper, and garlic powder. Mix thoroughly.

Step 3: Form and grill the potato cakes

1. Form the mixture into small 3-inch patties, about ½ inch thick.
2. Add generous pats of butter to the hot flat top grill, especially near the center heat zone.
3. Place the patties onto the buttered surface. Flatten slightly with a spatula if needed.
4. Grill 4–5 minutes per side or until each side is deeply golden brown and crisp.
5. Use the hotter center zone to kick-start browning, then shift them outward to finish cooking through.

Step 4: Serve

1. Once golden and crisp, remove potato cakes from the grill.
2. Place on a serving plate, garnish with chopped scallions (optional), and serve with a dollop of sour cream if desired.

Tips

• Wring out as much moisture as possible from the shredded potatoes for crispier cakes.
• Use the hotter inner zone of the Arteflame for initial browning, then move to the outer area to finish.
• Add a touch of smoked paprika or herbs to elevate the flavor.
• Use butter on the cooktop for richer flavor and an unbeatable crust.
• If adding cheese, do so in the last minute on the grill to melt gently without burning.

Variations

1. Cheddar Bacon Potato Cakes: Add 1/3 cup shredded sharp cheddar and 1/4 cup cooked bacon bits to the mix.
2. Spicy Southwest Potato Cakes: Mix in 1/2 tsp cumin, 1/4 tsp chili powder, and a few dashes of hot sauce.
3. Zucchini Potato Cakes: Replace half the potatoes with grated zucchini (salted and drained).
4. Herbed Potato Cakes: Stir in 1 tbsp chopped fresh parsley and 1/2 tsp dried thyme for an aromatic twist.
5. Sweet Potato Cakes: Substitute half the russet potatoes with sweet potatoes for a naturally sweet and earthy flavor.

Conclusion

Grilled on the Arteflame for that picture-perfect golden crust and infused with buttered griddle flavor, these Pennsylvania Amish Potato Cakes are our go-to comfort food with crispy edges and soft centers. Whether served as a side or a vegetarian main dish, they bring heart-warming heritage and smoky outdoor cooking together in one unforgettable bite.

Best pairings

• Grilled kielbasa or bratwurst
• Apple-cabbage slaw
• Chunky homemade applesauce
• German-style mustard
• Light-bodied craft beer or hard cider