I love mashed potatoes and anything that even resembles mashed potatoes. I know not the best thing in the world for you but it has always been a favorite and I am not picky about the potatoes. Creamy, chunky, cheesy, with bacon, or with green onions I will almost always eat mashed potatoes. So when I found this recipe I thought would give it a try. It was a great addition to my recipe collection. One of the great things about it was that my 1 1/2 year old son could eat it unlike regular mashed potatoes which can be quite messy.
The recipe is pretty simple, it is just like making mashed potatoes except that at the end you make a little patty, bread it and then fry it in a skillet. Enjoy!
Cheesy Potato Cakes
~ 6 medium red potatoes
~ 1 ½ cup cheddar cheese
~ ¼ cup shredded Parmesan Cheese
~ 3 green onions, chopped
~ salt and pepper to taste
~ ½ tsp. garlic powder
~ 1 cup seasoned breadcrumbs
~ ½ cup flour
~ 1 egg, beaten
~ 1 cup milk
1. Boil potatoes for about 20-25 minutes until soft, but still a little firm. Do not overcook. Drain potatoes and mash them with a potato masher leaving the skin on. Don’t mash into mashed potatoes, you still want some small chunks in it. Add remaining potato cake ingredients and mix well.
2. Combine breadcrumbs and flour in a pie pan or large plate. In a separate bowl, combine eggs and milk. Get a good handful of the potato mixture and form it into a patty, about the size of a hamburger patty. Pat the potato mixture into the breadcrumb mixture, then dip into the milk and egg, then cover again with breadcrumbs. When the patty is completely covered with lots of breadcrumbs, place on a large plate.
3. Heat about 1 cup of vegetable oil in a large skillet. Pan fry the cakes on medium heat for about 2-4 minutes on each side or until golden brown. Drain on paper towels then serve with sour cream, ranch, or any other favorite sauce. Garnish with chopped green onion or chives.
Click Below to Print Recipe