The invention belongs to the field of food processing, and relates to a preparation method of potato and coarse cereal cakes namely products which are made by using potatoes as a staple food through rational nutrition collocation of the potatoes and local featured products. According to the preparation method disclosed by the invention, potato whole powder, triticum aestivum powder, coarse cereal powder and the like are used as raw materials, and the potato and coarse cereal cakes are prepared through the following steps of mixing the raw materials in a certain proportion, spraying salt water to a dough mixing machine for mixing so as to obtain dough, performing normal-temperature fermentation for 30min, and after the dough is fermented completely, performing extruding and kneading with a dough kneading machine for 30-40min, so as to form uniform stable dough; enabling the uniform stable dough to be pressed to be level and thin, performing cutting to obtain cakes of 100cm2, wrapping fillers which are prepared in advance with the cakes, and performing shaping in a special mold for compression so as to obtain shapes of different mounting patterns; and performing baking in a baking oven of 200 DEG C for 30min, taking out the baked potato and coarse cereal cakes for airing for 30min, and performing packaging so as to obtain finished products. According to the preparation method disclosed by the invention, potato products are deeply developed, and the application range of the potato products as the staple food is enlarged. The potato and coarse cereal cakes are reasonable in collocation, rich in nutrition, and beneficial for healthy food and drink. The potato and coarse cereal cakes are complete in shape, bright in color, moderate in sour and sweet degrees, loose and soft in tissue and chewy in mouth feel.