The magic of these Cheesy Potato Cakes lies in their perfect balance between a crispy, golden exterior and a creamy, cheesy interior. Each bite is a delightful combination of the rich, savory flavor from cheddar and Parmesan, with just a hint of garlic and the freshness of green onions. The mashed potatoes provide a smooth, comforting base, while the crispy crust adds a satisfying crunch that keeps you coming back for more. These potato cakes are incredibly versatile, ideal as a side dish, snack, or even a breakfast treat topped with a fried egg.
Ingredients:
- 4 medium russet potatoes, peeled and cubed
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- ½ cup all-purpose flour
- 2 tablespoons finely chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter or oil for frying
- Sour cream or additional cheese for serving (optional)
Instructions:
- Prepare the Potatoes: Begin by boiling the peeled and cubed potatoes in salted water until they are soft and fork-tender, about 10-12 minutes. Drain the water thoroughly, and transfer the cooked potatoes to a large bowl. Mash the potatoes until smooth. Allow them to cool slightly so they can be easily handled.
- Mix the Ingredients: To the mashed potatoes, add the cheddar cheese, Parmesan cheese, green onions, garlic powder, salt, and pepper. Mix well until the cheese starts to melt into the potatoes. Stir in the beaten egg, which will help bind the mixture. Gradually add the flour until a thick, dough-like consistency forms. If the mixture feels too wet, add a bit more flour.
- Shape the Potato Cakes: Scoop out portions of the potato mixture using a spoon or your hands, and shape them into small, round patties about ½ inch thick. If the dough sticks, lightly flour your hands to make the process easier.
- Fry the Potato Cakes: In a large skillet, heat the butter or oil over medium heat. Once the oil is hot, carefully place the potato cakes in the skillet, leaving space between each one. Fry the cakes for about 3-4 minutes per side, or until they are golden brown and crispy on the outside. Work in batches if necessary, and add more butter or oil as needed.
- Serve: Remove the cooked potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve them hot, garnished with sour cream, extra cheese, or even a sprinkle of fresh herbs if desired.
