Easy Cheddar Potato Cakes Recipes

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:

• Heat oven to 450 degrees.
• Arrange potatoes, cut side down, on a large parchment-lined baking sheet. Bake for 35 minutes or until crisp and golden-brown on the outside and soft inside; cooking time will vary depending on the size of your potatoes, but you want the flesh to be soft enough to mash.
• Make the Cheddar cream: In a small bowl, combine Cheddar and sour cream. Add freshly ground black pepper to taste.
• Make the salsa: In a bowl, mix the herbs, capers and garlic with about 1/3 cup/60 milliliters of oil and a generous pinch of salt.
• Once the potatoes are cool enough to handle (about 15 minutes), peel away and discard (or eat) the skins, being careful not to lose too much flesh. Use a potato masher to mash the flesh until smooth or chunky, as you like. Transfer about 1 1/4 cups/230 grams of the mashed potatoes to a mixing bowl. (Save any extra mash for another use.)
• Add lemon zest, beaten eggs, 1/4 teaspoon salt and a few grinds of black pepper and mix until eggs are completely incorporated. Your batter will look like glossy, runny mashed potato.
• Fry the hot cakes: Add 2 tablespoons of oil to a large nonstick frying pan and place over medium-high heat. Spoon about 1/4 cup of batter per hot cake into the pan and fry for 4 to 5 minutes, turning over once, until crisp and golden on both sides. Set aside on a paper towel-lined plate and keep warm. If you have more batter, add a final tablespoon of oil to the pan and fry the remainder in the same way. You may want to turn the heat down for the second batch if the oil is getting too hot.
• When ready to serve, fry the eggs in the same pan, using additional oil if necessary.
• Stir lemon juice into salsa. Divide the hot cakes between plates and top with the eggs, the Cheddar cream and then salsa verde; the salsa should cover a bit of the cream but not all of it. Sprinkle with the mustard seeds (if using) and serve.

Steps:

• Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine.
• Heat a large nonstick skillet over medium heat.
• Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.
• Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.
• Serve potato-cheddar cakes with warm cran-apple sauce for topping.

Steps:

• Mix all ingredients together.
• Place spoonfuls of potato mixture in greased fry pan.
• Cook on medium/medium high heat for approximately 5 minutes or until bottom of cakes are golden brown.
• Flip, mash down with spatula and cook for another 5 minutes or until golden brown.

Steps:

• Set oven to 425 degrees.
• Butter a shallow baking sish.
• Thinly slice the potatoes, and place in the baking dish.
• In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
• Drizzle over potatoes.
• Cover, and bake for 45 minutes, or until potatoes tender.
• Remove from oven, sprinkle with cheese and parsley.
• Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.

Steps:

• Heat oven to 425ºF.
• Prick potatoes with fork; place on baking sheet. Brush with dressing. Bake 45 min. to 1 hour or until tender.
• Heat broiler. Cut potatoes in half lengthwise, then crosswise, being careful not to cut all the way through to bottoms of potatoes. Squeeze potatoes from both ends to open. Lightly mash potatoes (in skins) with fork. Sprinkle with cheese; mix with fork.
• Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.

Steps:

• 1. In a bowl combine dry ingredients and onion. In another bowl mix milk, egg, and melted butter. Whisk until well combined; add to the dry mixture; mix well. Let the mixture sit for 10-12 minutes until liquid is absorbed. Heat oil in skillet over medium heat. Using slightly wet hands, tightly shape into small balls (About 2 TBLS) place into hot oil then press down lightly with back of a spoon. Cook about 3 minutes on each side or until browned. Remove to paper towels to drain. Add more oil as needed.