Best Cheddar Potato Cakes Recipes

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EASY CHEDDAR POTATO CAKES (MADE WITH INSTANT POTATOES)



Easy Cheddar Potato Cakes (Made With Instant Potatoes) image

If you looking for ways to use your instant potato flakes then here is a really great recipe! feel free to adjust all amounts to taste, this takes only minutes to make and my family loves them, don't try this recipe using regular mashed potatoes, it will not work --- this recipe was tested using Idahoan brand mashed potato flakes but I am sure any brand will work fine, servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Potato

Time 11m

Yield 20 serving(s)

Number Of Ingredients 13

2 cups instant potato flakes
1 cup finely shredded cheddar cheese
2 tablespoons flour
1/4 cup cornmeal cornmeal
1 -2 teaspoon seasoning salt
1 teaspoon garlic powder (or to taste)
2 green onions, finely chopped
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon fresh ground black pepper (to taste)
2 cups milk
1 large egg
1/4 cup melted butter
vegetable oil (for frying)

Steps:

  • In a bowl combine the first 9 ingredients.
  • In another bowl mix the milk with egg and melted butter whisk until well combined; add to the dry mixture; mix well.
  • Let mixture stand for about 10-12 minutes until the liquid is absorbed.
  • Heat oil in a skillet over medium heat.
  • Using slightly wet hands tightly shape into small balls (about 2 tablespoons) place into hot oil then press down lightly with back of a spoon).
  • Cook about 3 minutes on each side or until browned adding in more oil as needed.
  • Remove to paper towels.

SMASHED POTATO-CHEDDAR CAKES WITH WARM CRAN-APPLE SAUCE



Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 40m

Yield 4 servings, 3 cakes each

Number Of Ingredients 15

3 Golden or Red Delicious apples, peeled and chopped
2 teaspoons lemon juice
1 cup apple cider
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 cup prepared whole berry cranberry sauce, store bought or homemade
3 cups smashed or leftover mashed potatoes*
Water or milk, as needed to thin potatoes
2 cups grated Cheddar
2 scallions, finely chopped
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and pepper
Drizzle vegetable oil
Butter pats
Paprika, to garnish, optional

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.

BACON CHEDDAR POTATO CAKES - MADE FROM LEFTOVER MASHED POTATOES



Bacon Cheddar Potato Cakes - made from leftover mashed potatoes image

How to make Bacon Cheddar Potato Cakes - made from leftover mashed potatoes

Provided by @MakeItYours

Number Of Ingredients 7

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
  • Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
  • Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

CHEDDAR POTATO CAKES



Cheddar Potato Cakes image

This is a variation of a potato cake recipe I've made for years. These cakes are not as stiff as regular potato cakes so I make the portions a little smaller when I cook them.

Provided by Bekk1227

Categories     Potato

Time 15m

Yield 10 potato cakes

Number Of Ingredients 7

3 cups mashed potatoes (leftovers)
1/4 onions, minced or 1 tablespoon instant minced onion
1 egg
1/3 cup flour
2 ounces cheddar cheese, shredded (I use 50% less fat version)
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 98.8, Fat 2.8, SaturatedFat 1.5, Cholesterol 28.4, Sodium 232.6, Carbohydrate 14.6, Fiber 1.1, Sugar 1.1, Protein 3.7

POTATO HOT CAKES WITH CHEDDAR CREAM AND SALSA VERDE



Potato Hot Cakes With Cheddar Cream and Salsa Verde image

As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.

Provided by Yotam Ottolenghi

Categories     breakfast, brunch, lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1 1/4 pounds/600 grams (about 6) all-purpose potatoes such as Yukon Gold or Maris Piper, halved lengthwise
Finely grated zest of 2 lemons
2 teaspoons freshly squeezed lemon juice
2 eggs, beaten
Salt and black pepper
3 tablespoons/45 milliliters olive oil, more as needed
4 to 8 eggs at room temperature, for serving
1 teaspoon black mustard seeds, lightly toasted in a frying pan without oil just until fragrant (optional)
3 ounces/80 grams Cheddar cheese, preferably aged, freshly grated into shreds (about 1 1/2 cups shreds)
1/2 cup/100 grams sour cream (soured cream)
Freshly ground black pepper
1 1/2 tablespoons/5 grams finely chopped parsley leaves
1 1/2 tablespoons/5 grams finely chopped tarragon leaves
2 teaspoons/5 grams capers, finely chopped
1/4 garlic clove, minced or crushed
1/3 cup/60 milliliters olive oil
Pinch of salt

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.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 39 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams

BACON CHEDDAR MASHED POTATO CAKES



Bacon Cheddar Mashed Potato Cakes image

Found this in my grandmother's recipe box.

Provided by Mary Hamil @mlhamil

Categories     Eggs

Number Of Ingredients 7

3 slice(s) bacon
4 cup(s) cold leftover mashed potatoes
2 - eggs
1 teaspoon(s) onion powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 cup(s) shredded cheddar cheese

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
  • Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
  • Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

PARMESAN CRUSTED SMOKED CHEDDAR POTATO CAKES



Parmesan Crusted Smoked Cheddar Potato Cakes image

This is a great way to use leftover mashed potatoes, they are smoky and cheesy. This is my own recipe from my blog: www.pickypalate.blogspot.com

Provided by Picky Palate

Categories     < 30 Mins

Time 25m

Yield 12 potato cakes, 4 serving(s)

Number Of Ingredients 5

2 tablespoons extra virgin olive oil
4 cups cooked mashed potatoes, firm and cold
1 cup smoked cheddar cheese, Tillamook preferred
3/4 cup grated parmesan cheese
1/4 cup flour

Steps:

  • 1. Heat olive oil in a large skillet over medium heat.
  • Stir together the mashed potatoes and smoked cheddar then scoop about ¼ Cup mashed potatoes and form into equal size small patties.
  • Combine parmesan cheese and flour into a shallow dish and press potato patties into mixture.
  • In batches, place patties into hot skillet and cook for 2-4 minutes per side or until golden brown. Transfer to a paper towel lined plate.
  • Serve warm with ranch dressing if desired.

Nutrition Facts : Calories 457.1, Fat 22.8, SaturatedFat 10.8, Cholesterol 50.4, Sodium 1096.6, Carbohydrate 44, Fiber 3.4, Sugar 3.5, Protein 19.1

BACON CHEDDAR POTATO CAKES RECIPE - (4.5/5)



Bacon Cheddar Potato Cakes Recipe - (4.5/5) image

Provided by JeffK

Number Of Ingredients 7

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cheddar cheese, shredded

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

EASY CHEDDAR POTATO CAKES



Easy Cheddar Potato Cakes image

I am always looking for quick and easy dinner ideas to feed my busy family. When I stumbled upon this one, I tried it and my family instantly fell in love with these. I add about a 1/4 to 1/2 cup of real bacon bits to the batter... MMM MMM GOOD!!

Provided by Valencia Walker

Categories     Potatoes

Time 20m

Number Of Ingredients 12

2 c instant potato flakes,
1 c cheddar cheese, shredded
2 Tbsp flour
1/4 c cornmeal
1 tsp seasoning salt
1 tsp garlic powder
1/4 c onions
1/2 tsp black pepper
2 c milk
1 large egg
1/4 c butter, melted
vegetable oil (for fying)

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.

BACON CHEDDAR POTATO CAKES



Bacon Cheddar Potato Cakes image

How to make Bacon Cheddar Potato Cakes

Provided by @MakeItYours

Number Of Ingredients 7

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
  • Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
  • Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

CHEDDAR POTATO CORN CAKES



Cheddar Potato Corn Cakes image

Cheesy hash potato and cakes make wonderful appetizers or a side to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 48

Number Of Ingredients 9

1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 cup shredded sharp white Cheddar cheese (4 oz)
4 medium green onions, chopped (1/4 cup)
3 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/4 to 1/2 cup vegetable oil

Steps:

  • In large bowl, mix all ingredients except oil until well blended.
  • On nonstick griddle or skillet, heat 1 to 2 tablespoons oil over medium-high heat (375°F). For each corn cake, pour 2 tablespoons batter onto hot griddle. Cook 4 to 6 minutes, turning once, until golden brown. Repeat with remaining batter, adding remaining oil as needed. Serve warm.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 65 mg

CHEDDAR-POTATO CAKES



Cheddar-Potato Cakes image

Original Bisquick® mix provides a simple addition to this cheesy side dish made with potatoes - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

1 teaspoon olive oil
1/2 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 10- to 12-oz bag)
1 cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
1 cup refrigerated mashed potatoes (from 24-oz container)
1 cup Original Bisquick™ mix
1/2 cup shredded sharp Cheddar cheese (2 oz)
2 teaspoons chopped fresh thyme leaves
1/2 cup milk
1 egg, lightly beaten
3 tablespoons olive oil
Sour cream, if desired

Steps:

  • In 12-inch nonstick skillet or griddle, heat 1 teaspoon oil over medium-high heat. Cook vegetable seasoning blend in oil 5 minutes, stirring occasionally, until tender. Remove from heat.
  • In large bowl, stir vegetable seasoning blend, both potatoes, Bisquick mix, cheese and thyme. Add milk and egg, stirring just until moist.
  • In same skillet, heat 1 tablespoon of the oil over medium heat. Spoon one-third of the batter into 4 (1/4-cup) mounds onto hot skillet; flatten slightly. Cook 4 to 6 minutes, turning once, until lightly browned. Remove from skillet; cover to keep warm. Repeat twice with remaining 2 tablespoons oil and batter. Serve with sour cream, if desired.

Nutrition Facts : Calories 124, Carbohydrate 11 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg

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