Description
Delightful and cozy Cheesy Potato Cakes perfect for any occasion, filled with melted cheese and crispy texture.
Ingredients
- 3 large Russet potatoes
- 1 cup shredded cheese (sharp cheddar or your preferred cheese)
- 1/2 cup all-purpose flour (or gluten-free flour if preferred)
- 2 large eggs
- 1/2 cup green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Oil for frying (canola or olive oil)
Instructions
- Start by peeling and chopping the Russet potatoes into chunks.
- Place them in a large pot, cover with water, and bring to a boil.
- Cook the potatoes until they are tender, about 15-20 minutes. Drain the water and let them cool slightly.
- In a large bowl, mash the boiled potatoes until they are smooth.
- Allow them to cool completely before proceeding to ensure the cheese melty goodness doesn’t get lost in the heat.
- To the mashed potatoes, add shredded cheese, flour, eggs, green onions, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully incorporated and a dough-like consistency forms.
- With wet hands, take a handful of the potato mixture and form it into cakes about 1/2-inch thick. This should yield around 8-10 cakes, depending on the size you prefer.
- In a skillet, heat a generous amount of oil over medium heat.
- Once hot, carefully place the potato cakes in the skillet.
- Fry for about 4-5 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
- Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil.
- These Cheesy Potato Cakes are best served warm. Enjoy them as-is or with your favorite dipping sauce!
Notes
To ensure your Cheesy Potato Cakes turn out perfect every time, avoid over-mashing and adjust the consistency of the mixture as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American