Arby’s may have taken Potato Cakes off the menu, but now you can make them anytime right at home! This Crispy Arby’s Potato Cakes Copycat Recipe is simple to prepare and hits all the right comfort food notes. Whether you’re recreating your fast-food favorites or just want a fun twist on hash browns, these potato cakes are a must-try.
Missing those crispy, golden Arby’s Potato Cakes? You’re not alone! Once a beloved menu item, these hash brown-style potato cakes had the perfect balance of crunch on the outside and fluffy, seasoned potatoes on the inside. While they may be gone from the drive-thru, you can now make your own Arby’s Potato Cakes at home—and they’re just as delicious as you remember!
Whether you’re serving them with breakfast, as a fun side, or just craving that nostalgic fast-food flavor, this copycat recipe brings back all the goodness using simple ingredients from your own kitchen.
Why You’ll Love This Recipe
- Crispy, golden exterior with soft, fluffy potato center.
- Made with everyday pantry staples—no fancy ingredients.
- Freezer-friendly and easy to reheat.
- Perfect for breakfast, brunch, or a snack anytime.
- Tastes just like Arby’s, but even better homemade!
Ingredients Needed
- Russet potatoes – Starchy and ideal for crisp, fluffy cakes
- Egg – Helps bind the mixture together
- All-purpose flour – Creates structure and light crispiness
- Onion – Adds savory depth like the original
- Salt – Essential for seasoning the potato base
- Black pepper – Adds mild heat and flavor balance
- Garlic powder – For subtle savory enhancement
How to Make Arby’s Potato Cakes Copycat Recipe
Step One: Grate the peeled russet potatoes using a box grater or food processor. Place in a clean towel and squeeze out as much moisture as possible. This step is key for crisp cakes.
Step Two: In a large mixing bowl, combine the grated potatoes, egg, flour, minced onion, salt, pepper, and garlic powder. Mix until well combined.
Step Three: Form the mixture into cakes about ½ inch thick. You can use a cutter, shape them by hand, or stick with round patties if preferred.
Step Four: Heat about ½ inch of oil in a skillet over medium heat. Fry the cakes in batches, 2–3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Enjoy immediately with ketchup, ranch, or your favorite dipping sauce!
Tips for Perfect Potato Cakes
- Dry your potatoes well—excess moisture leads to soggy cakes.
- Use cold grated potatoes to help them hold their shape.
- Don’t overcrowd the skillet so each cake gets crispy edges.
- Add cheese or herbs like chives or parsley for a fun twist.
Variations & Add-Ins
- Cheesy Potato Cakes: Add ¼ cup shredded cheddar for extra flavor.
- Spicy Version: Mix in a pinch of cayenne or chili flakes.
- Mini Cakes: Make bite-sized versions for easy dipping or appetizers.
- Air Fryer Option: Spray with oil and air fry at 400°F for 10–12 minutes, flipping halfway.
Storage Instructions
Let leftover potato cakes cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot skillet, air fryer, or oven until warmed through and crisp again.
Freezing Tip: Flash freeze uncooked cakes on a baking sheet, then transfer to a freezer-safe bag. Cook straight from frozen—just add a couple extra minutes.
FAQs
Can I use frozen hash browns instead of fresh potatoes? Yes! Thaw and squeeze out excess moisture before using. It’s a great shortcut.
Why are my potato cakes falling apart? Make sure the potatoes are dry and that the mixture is well mixed. Adding an extra tablespoon of flour can help with binding if needed.
What can I dip them in? Ketchup, spicy mayo, ranch, or even Arby’s sauce all pair great with these crispy cakes.
More Copycat Arby’s Recipes
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Crispy Arby’s Potato Cakes Copycat Recipe
Description
Ingredients
- 2 large russet potatoes, peeled
- 1 large egg
- ¼ cup all-purpose flour
- 2 tablespoons minced onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons Vegetable oil , for frying.
Instructions
- Grate the peeled russet potatoes using a box grater or food processor. Place in a clean towel and squeeze out as much moisture as possible. This step is key for crisp cakes.
- In a large mixing bowl, combine the grated potatoes, egg, flour, minced onion, salt, pepper, and garlic powder. Mix until well combined.
- Form the mixture into triangle-shaped cakes about ½ inch thick. You can use a cutter, shape them by hand, or stick with round patties if preferred.
- Heat about ½ inch of oil in a skillet over medium heat. Fry the cakes in batches, 2–3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Enjoy immediately with ketchup, ranch, or your favorite dipping sauce!
Equipment
- Skillet
- Tongs
Nutrition
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