Homemade potato cakes require few ingredients but pack a flavorful punch that many are sure to enjoy. Also called potato pancakes or latkes, potato cakes can be savory or sweet, and served with sour cream or applesauce, among other toppings. A wide variety of cultures lay claim to their own version of potato cakes. This recipe, which makes about two dozen potato cakes, is a very basic recipe that is free of embellishment.

Peel the uncooked potatoes and slice or shred them so they can be mashed. Mash the potatoes with a potato masher. Once the potatoes are mashed, you are ready to add the other ingredients.

Add one to two eggs and a handful of flour to help with the consistency of the mashed potatoes. The consistency should be thick, not runny. Mix the eggs, potatoes and flour together by hand or with a large mixing spoon.

Heat a skillet on medium-high heat. Add enough oil to both coat the bottom of the skillet and provide liquid in which to fry the potato cakes.

Scoop a heaping spoonful of the potato mixture and drop it into the skillet. Let the cakes cook for a few minutes and then turn the cake over. Cook until the cakes are a golden brown color.

Remove the potato cakes from the skillet and drain on paper towels. Serve.