Cheddar Potato Cakes: Crispy on the outside, fluffy on the inside, and bursting with cheesy goodness, these aren't your average potato side dish! Have you ever found yourself with leftover mashed potatoes and wondered what culinary magic you could conjure? Well, wonder no more! These delightful cakes are the answer, transforming a simple staple into a truly irresistible treat.

Potato cakes, in various forms, have a long and storied history, gracing tables across cultures for centuries. From the Irish "boxty" to the Scottish "tattie scones," the humble potato has been elevated to new heights. Our version, the Cheddar Potato Cakes, takes inspiration from these traditions, adding a generous helping of sharp cheddar cheese for a uniquely satisfying flavor profile.

What makes these cakes so universally loved? It's the perfect combination of textures and tastes. The golden-brown, crispy exterior gives way to a soft, pillowy interior, while the cheddar cheese melts into every bite, creating a savory symphony that will tantalize your taste buds. They're also incredibly versatile! Serve them as a side dish with your favorite protein, enjoy them as a light lunch with a dollop of sour cream, or even top them with a fried egg for a decadent breakfast. Quick, easy, and utterly delicious, these Cheddar Potato Cakes are guaranteed to become a family favorite!

Ingredients:

2 pounds Russet potatoes, peeled and quartered
1/2 cup milk
4 tablespoons butter, unsalted
1 large egg, lightly beaten
1/2 cup all-purpose flour, plus more for dusting
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup chopped green onions
Vegetable oil, for frying
Sour cream, for serving (optional)
Chives, for garnish (optional)

Preparing the Potatoes:

Okay, let's get started! The first thing we need to do is get our potatoes nice and soft. This is the foundation of our potato cakes, so we want to make sure they're perfectly cooked.

Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold water – make sure the water level is a couple of inches above the potatoes. Add a pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork without any resistance.
Drain the Potatoes: Once the potatoes are cooked, carefully drain them in a colander. Make sure to get rid of all the water! Excess water will make our potato cakes soggy, and we definitely don't want that.
Return to the Pot and Dry: Return the drained potatoes to the empty pot. Place the pot back on the stovetop over low heat. This might seem strange, but it's a crucial step! Gently shake the pot and let the potatoes steam for about 1-2 minutes. This helps to evaporate any remaining moisture and ensures a drier, fluffier mashed potato base.

Mashing and Flavoring:

Now comes the fun part – turning those cooked potatoes into a creamy, cheesy dream! We're going to mash them up and add all sorts of delicious flavors.

Mash the Potatoes: Remove the pot from the heat. Add the milk and butter to the potatoes. Using a potato masher (or a ricer if you want super smooth potato cakes), mash the potatoes until they are smooth and creamy. Be careful not to over-mash them, as this can make them gummy. We want them nice and fluffy!
Add the Egg and Flour: Add the lightly beaten egg and 1/2 cup of all-purpose flour to the mashed potatoes. The egg will help bind the potato cakes together, and the flour will give them some structure. Gently fold the egg and flour into the potatoes until just combined. Don't overmix!
Season the Mixture: Now it's time to add some flavor! Add the salt, pepper, garlic powder, and onion powder to the potato mixture. Stir well to combine, making sure the seasonings are evenly distributed. Taste the mixture and adjust the seasonings as needed. Feel free to add a little more salt or pepper if you think it needs it.
Incorporate the Cheese and Green Onions: Add the shredded cheddar cheese and chopped green onions to the potato mixture. Gently fold them in until they are evenly distributed throughout the potatoes. The cheese will melt beautifully when we fry the potato cakes, and the green onions will add a nice fresh flavor.

Forming the Potato Cakes:

Alright, we've got our potato mixture ready to go. Now we need to shape them into those perfect little cakes that we're going to fry up. This step is important for ensuring even cooking and a nice presentation.

Prepare a Work Surface: Lightly flour a clean work surface. This will prevent the potato cakes from sticking as you form them.
Scoop and Shape: Using a large spoon or ice cream scoop, scoop out about 1/4 cup of the potato mixture. Gently shape it into a round, flattened cake, about 1/2 inch thick. Place the formed potato cake on the floured surface.
Repeat: Repeat the process with the remaining potato mixture, forming as many potato cakes as you can. You should be able to get about 8-10 potato cakes from this recipe, depending on the size you make them.
Chill (Optional but Recommended): For best results, place the formed potato cakes in the refrigerator for at least 30 minutes. This will help them firm up and prevent them from falling apart during frying. If you're short on time, you can skip this step, but I highly recommend it if you can spare the time.

Frying the Potato Cakes:

This is where the magic happens! We're going to fry these potato cakes until they're golden brown and crispy on the outside, and warm and cheesy on the inside. Get ready for some deliciousness!

Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet or frying pan. Heat the oil over medium heat until it is hot but not smoking. You can test the oil by dropping a small piece of potato into it. If it sizzles immediately, the oil is ready.
Fry the Potato Cakes: Carefully place the potato cakes into the hot oil, making sure not to overcrowd the pan. You should be able to fit about 3-4 potato cakes in the pan at a time, depending on the size of your skillet.
Cook Until Golden Brown: Fry the potato cakes for about 3-4 minutes per side, or until they are golden brown and crispy. Use a spatula to carefully flip them over.
Drain on Paper Towels: Once the potato cakes are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain off any excess oil.
Repeat: Repeat the frying process with the remaining potato cakes, adding more oil to the skillet as needed.

Serving:

The moment we've all been waiting for! It's time to serve up these delicious cheddar potato cakes. They're perfect as a side dish, a snack, or even a light meal. Here are some serving suggestions:

Serve Immediately: Potato cakes are best served immediately while they are still hot and crispy.
Garnish (Optional): Garnish the potato cakes with a dollop of sour cream and a sprinkle of fresh chives. This adds a nice touch of flavor and presentation.
Dipping Sauces: Serve the potato cakes with your favorite dipping sauces. Some great options include sour cream, ranch dressing, ketchup, or even a spicy aioli.
Side Dish: Serve the potato cakes as a side dish with grilled chicken, steak, or fish. They also pair well with a simple salad.
Snack: Enjoy the potato cakes as a satisfying snack. They're perfect for an afternoon pick-me-up or a late-night craving.

Tips and Variations:

Here are a few extra tips and ideas to help you customize this recipe and make it your own:

Type of Cheese: Feel free to experiment with different types of cheese. Monterey Jack, pepper jack, or even a smoked gouda would be delicious in these potato cakes.
Add-Ins: Get creative with your add-ins! Try adding cooked bacon crumbles, diced ham, or sautéed onions and peppers to the potato mixture.
Spice It Up: If you like a little heat, add a pinch of cayenne pepper or some diced jalapeños to the potato mixture.
Herbs: Fresh herbs can add a lot of flavor to these potato cakes. Try adding chopped parsley, thyme, or rosemary to the potato mixture.
Baking Option: If you prefer not to fry the potato cakes, you can bake them in the oven. Preheat your oven to 400°F (200°C). Place the formed potato cakes on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until they are golden brown and crispy.
Make Ahead: You can prepare the potato mixture ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to fry the potato cakes, simply form them and cook as directed.
Freezing: You can also freeze the cooked potato cakes. Let them cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Once they are frozen solid, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. To reheat, bake them in

Conclusion:

So, there you have it! These Cheddar Potato Cakes are truly a must-try recipe, and I'm not just saying that because I wrote it. The combination of creamy mashed potatoes, sharp cheddar, and that perfectly crisp exterior is simply irresistible. They're comforting, satisfying, and surprisingly easy to make, making them perfect for a weeknight dinner or a special weekend brunch. Honestly, once you take that first bite, you'll understand why I'm so enthusiastic about them.

But the best part? These aren't just delicious; they're incredibly versatile! Think of them as a blank canvas for your culinary creativity. For a simple yet satisfying meal, serve them alongside a fried egg and a dollop of sour cream. The runny yolk and tangy sour cream complement the richness of the potato cakes beautifully. Or, if you're feeling a bit more adventurous, try topping them with pulled pork or shredded BBQ chicken for a heartier, more substantial dish. A sprinkle of fresh chives or green onions adds a pop of color and a burst of fresh flavor.

And speaking of variations, the possibilities are endless! Want to kick up the heat? Add a pinch of cayenne pepper or some finely chopped jalapeños to the potato mixture. Craving something a little more savory? Stir in some crumbled bacon or cooked sausage. For a vegetarian option, consider adding some sautéed mushrooms or spinach. You could even experiment with different cheeses! Gruyere, Monterey Jack, or even a smoked Gouda would all be fantastic additions. Don't be afraid to get creative and tailor the recipe to your own personal tastes.

These Cheddar Potato Cakes are more than just a recipe; they're an experience. They're a chance to create something delicious and comforting in your own kitchen, using simple ingredients and straightforward techniques. They're a way to bring a little bit of joy to your day, whether you're enjoying them as a quick snack or a leisurely meal.

I truly believe that everyone should have a go-to potato cake recipe, and I'm confident that this one will become yours. It's a crowd-pleaser, a family favorite, and a guaranteed success. So, what are you waiting for? Gather your ingredients, preheat your skillet, and get ready to experience the magic of these incredible Cheddar Potato Cakes.

I'm so excited for you to try this recipe! And more importantly, I'm eager to hear about your experience. Did you make any variations? What did you serve them with? What did your family think? Please, don't hesitate to share your thoughts and photos in the comments below. I love seeing your creations and hearing your feedback. Happy cooking!

Remember, cooking should be fun and enjoyable. Don't be afraid to experiment, make mistakes, and learn along the way. And most importantly, don't forget to savor every delicious bite!
Cheddar Potato Cakes: The Ultimate Recipe and Guide
Crispy, golden potato cakes with cheddar and green onions. Perfect side, snack, or light meal!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Category: Lunch
Yield: 8-10 potato cakes
Save This Recipe
Ingredients
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup milk
- 4 tablespoons butter, unsalted
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup chopped green onions
- Vegetable oil, for frying
- Sour cream, for serving (optional)
- Chives, for garnish (optional)
Instructions
1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water (a couple of inches above the potatoes). Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender.
2. Drain and Dry: Drain the potatoes in a colander. Return to the empty pot and place back on the stovetop over low heat. Gently shake the pot and let the potatoes steam for 1-2 minutes to evaporate excess moisture.
3. Mash and Flavor: Remove from heat. Add milk and butter. Mash until smooth and creamy, being careful not to over-mash.
4. Add Egg and Flour: Add the lightly beaten egg and 1/2 cup of flour. Gently fold until just combined. Don't overmix.
5. Season: Add salt, pepper, garlic powder, and onion powder. Stir well to combine. Taste and adjust seasonings as needed.
6. Incorporate Cheese and Green Onions: Add shredded cheddar cheese and chopped green onions. Gently fold in until evenly distributed.
7. Form Potato Cakes: Lightly flour a clean work surface. Scoop out about 1/4 cup of the potato mixture and shape into a round, flattened cake, about 1/2 inch thick. Place on the floured surface. Repeat with remaining mixture.
8. Chill (Optional): For best results, refrigerate the formed potato cakes for at least 30 minutes to firm up.
9. Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet or frying pan. Heat over medium heat until hot but not smoking.
10. Fry the Potato Cakes: Carefully place potato cakes into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy.
11. Drain: Remove from skillet and place on a plate lined with paper towels to drain excess oil.
12. Serve: Serve immediately, garnished with sour cream and chives (optional). Serve with your favorite dipping sauces.
Notes
- Cheese Variations: Experiment with different cheeses like Monterey Jack, pepper jack, or smoked gouda.
- Add-Ins: Add cooked bacon crumbles, diced ham, or sautéed onions and peppers.
- Spice It Up: Add a pinch of cayenne pepper or diced jalapeños.
- Herbs: Add chopped parsley, thyme, or rosemary.
- Baking Option: Bake at 400°F (200°C) for 20-25 minutes, or until golden brown and crispy.
- Make Ahead: Prepare the potato mixture ahead of time and store in the refrigerator for up to 24 hours.
- Freezing: Freeze cooked potato cakes. Let them cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Once they are frozen solid, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. To reheat, bake them in

Cheddar Potato Cakes: The Ultimate Recipe and Guide