CHEDDAR-POTATO CAKES

Cheddar-Potato Cakes image

Provided by Betty Crocker Kitchens

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