Cheesy Potato Cake Recipe By Tasty

Steps:

• Peel and grate the potatoes.
• Drop shredded potatoes into a large bowl of ice water to remove surface starch.
• Preheat oven to 400°F (200˚C).
• Strain or squeeze potato shreds and transfer to a large bowl.
• Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
• Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
• Bake for 40-45 minutes or until brown and crispy.
• Allow to cool for 5 minutes. Serve warm.
• Enjoy!

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Steps:

• Place potatoes on a baking sheet and poke holes in two sides with a fork.
• Coat potatoes with olive oil, and sprinkle with salt and pepper.
• Bake for at 425°F (220°C) for 45 minutes.
• Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
• Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
• Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
• Repeat for a second layer.
• Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
• Sprinkle with chives.
• Enjoy!

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
• In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
• Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
• Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
• Add a final layer of potato slices around the center of the pan
• Top with the remaining cheddar and Gruyère cheese.
• Cover with greased aluminum foil and bake for 40 minutes.
• Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
• In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
• Slowly add in the cream, whisking until fully incorporated.
• Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
• Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
• Cool for at least 30 minutes, then slice and serve.
• Garnish with fresh parsley.
• Enjoy!

Steps:

• In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.

Steps:

• Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
• Set aside and grate the onion.
• Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
• Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
• Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
• Serve with sour cream and green onions on top, and enjoy!
• Enjoy!

Steps:

• Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.