Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, cheesy hashbrown potato cakes. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Cheesy Hashbrown potato cakes is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Cheesy Hashbrown potato cakes is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook cheesy hashbrown potato cakes using 15 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Hashbrown potato cakes:
- Make ready potato cakes:
- Prepare 1 1/2 lb raw potato
- Get 1/2 of a turnip
- Prepare 1 tbsp dried parsely (heaping)
- Prepare 1 1/2 tbsp dried onion flakes
- Prepare 2 1/2 tbsp jarred minced garlic
- Prepare 1 large egg
- Prepare 1/2 cup all-purpose flour (or more)
- Take 1 cup shredded cheese (see note at bottom)
- Get 1 salt & pepper
- Prepare 1 vegetable oil for frying
- Make ready garnish:
- Make ready 1 1/2 tbsp dried parley
- Make ready 1/2 cup shredded cheese
- Take 1 salt & pepper ( if needed)
Steps to make Cheesy Hashbrown potato cakes:
- Wash then Shred potatoes and turnip into a large bowl. Let stand for 10 minutes. Then drain out excess liquid. Do not squeeze the liquid out…. NOTE*( i used purple and red potatoes but any potato will be fine. Leave skins on)
- Hand toss in cheese… NOTE* ( any kind of shredded cheese you love, i used colby jack, also perfect with cheddar!)
- In a seperate bowl wisk together egg, garlic, parsley, salt, pepper and onion flakes.
- Mix egg mix with shredded potato mix. Use your hands and thourally mix well and really squish it in there! Let stand a few minutes then drain out excess liquid again. (Do not squeeze it out)
- Mix in flour with hands, just keep tossing it around. It should get very sticky. If to wet to form a patty add more flour. They should be able to form wet loose but stable patties.
- Heat skillet with enough oil to cover half the patties.
- Form patties into burger sized patties. (If your hands are pat dry wet it helps to form them better to not stick to hands as much.)
- Slowly and gently slide the potato cake into hot grease.
- Fry until deep golden brown. Then flip over and do other side. (If grease is too hot it will finish browning before the inside is cooked through if not hot enough you will have soggy falling apart cakes)
- Transfer to a paper towel to drain grease for just a few seconds.
- Transfer to a serving dish.
- Top with a sprinkling of salt and pepper (if needed)
- Top with a sprinkling of shredded cheese.
- Then top with a sprinkling of parsley.
- Let stand 1 minute (this is to let cheese melt on its own)
- Repeat as necessary until out of potato mix.
- Now serve! And enjoy! :)
- Makes about 10-12 potato cakes
So that’s going to wrap it up for this special food cheesy hashbrown potato cakes recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
