West Virginia Crispy Potato Cakes on the Grill

Introduction

These West Virginia Crispy Potato Cakes are grilled to golden, delicious perfection over the Arteflame Grill. No pans, no oven—just that sizzling flat top griddle that brings out deep potato flavor and irresistible crunch. Whether you're grilling for a cookout or a cozy family night, these make a standout side dish that’s packed with texture and taste.

Ingredients

• 4 medium russet potatoes, peeled and shredded
• 1 small onion, finely grated
• 2 tbsp butter (plus extra for grilling)
• 1 egg
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• Chopped fresh chives (optional garnish)
• Butter or ghee for grilling

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place them in the center fire area of your Arteflame grill.
3. Stack seasoned firewood on top of the napkins.
4. Light the paper and let the fire grow. Your cooking surface will be ready in about 20 minutes.

Step 2: Prepare the potato cake mixture

1. Shred the potatoes and place them in a clean kitchen towel. Squeeze tightly to remove as much moisture as possible.
2. In a bowl, combine shredded potatoes, grated onion, egg, flour, melted butter, salt, and pepper. Mix well to combine.

Step 3: Preheat and butter up the cooktop

1. Once the Arteflame griddle is hot, add a small amount of butter near the center flat top cook surface (not the open center grate).
2. Spread it with your spatula to coat the area you plan to use for the cakes. The section closer to the fire will be hotter and perfect for crisping up.

Step 4: Form and grill the potato cakes

1. Form the mixture into small cakes using your hands or a scoop—about 1/2 inch thick.
2. Place them directly onto the buttered griddle near the center for a strong initial sear. Don’t overcrowd, leave space between each cake.
3. Grill for 4–5 minutes per side or until golden brown and crisp. Use a metal spatula to flip.
4. Move the cakes toward the outer edge of the griddle if more cooking time is needed for the centers without burning the surface.

Step 5: Serve and garnish

1. Once golden and crispy on both sides, remove from the griddle.
2. Sprinkle with chopped chives if desired and serve hot.

Tips

• Always wring out as much moisture from the potatoes as possible—this ensures a crispy crust.
• Butter works better than oil for flavor and browning on the Arteflame’s griddle.
• Make sure your grill surface is evenly preheated—watch for shimmering butter as a sign of readiness.
• Don’t press down on the cakes while cooking. Let them sear and form their crispy crust naturally.
• You can prep the mixture ahead of time and refrigerate for up to 3 hours before grilling.

Variations

1. Cheesy Potato Cakes: Add 1/2 cup of sharp shredded cheddar to the mixture for gooey, melty centers.
2. Sweet Potato Cakes: Substitute russet potatoes with shredded sweet potatoes and a pinch of cinnamon for a sweet-savory twist.
3. Bacon Potato Cakes: Mix in 3 slices of cooked and crumbled bacon for smokiness and extra crunch.
4. Herbed Potato Cakes: Add chopped rosemary and thyme for earthy, aromatic depth.
5. Spicy Jalapeño Potato Cakes: Stir in a finely chopped jalapeño and a dash of cayenne for a spicy kick.

Best pairings

• Grilled steak cooked using reverse sear method on the Arteflame center grate
• Seared sausages or pork chops
• Grilled veggie skewers or corn on the cob
• Cold sour cream or garlic aioli for dipping
• A crisp West Virginia apple cider or light lager

Conclusion

These West Virginia Crispy Potato Cakes are easy to make and come out perfect every time on the Arteflame Grill. The buttery griddle sear brings unmatched flavor and texture—no pots, no pans, no mess. Whether you're cooking alongside a sizzling steak or on their own, they’ll be a guaranteed favorite.