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- Yield:serves 4 (makes 8 cakes)
- Active time: 30 minutes
- Total time:30 minutes
- 4 medium russet potatoes, peeled and cut into 2-inch chunks
- 2 tablespoons unsalted butter, divided
- 1/4 cup milk
- Kosher salt and freshly ground black pepper
- 1/2 medium onion, finely chopped (about 1/2 cup)
- 10 ounces (about 18) Brussels sprouts
- 1/2 cup all-purpose flour
- 1 to 2 cups vegetable oil for frying
- 8 eggs (optional)
Place potatoes in a small pot and cover with cold water, bring to a boil, and cook until potatoes are soft and mashable, about 8 minutes. Drain and place back in the pot; add 1 tablespoon butter and all of milk to the potatoes and mash. Season to taste with salt and pepper.
Halve brussel sprouts, then using a small knife, make a V-shaped cut around the core of each halved sprout to remove the core. Discard the cores.
Melt remaining butter in a sauté pan over medium heat and add chopped onion. Cook, stirring frequently, until soft and beginning to brown, about 6 minutes. Add brussels sprouts and 2 tablespoons water, cover, and steam stirring often until the leaves begin to separate and sprouts begin to soften (about 6 minutes). Add sprouts and onion to potatoes and mix until well combined; season to taste with salt and pepper.
Place flour in a shallow bowl. Divide potato mixture into 8 evenly sized cakes and dredge in flour. Pour 1/4 inch vegetable oil into a skillet and heat over medium high heat until shimmering. Fry cakes on each side until brown (about 3 minutes per side) and serve immediately, topping with fried eggs if you’d like.