These Cheesy Potato Cakes are a delightful and versatile dish, perfect as a substantial appetizer, a brunch item, or a light meal. The image displays several golden-brown, round potato cakes, possibly akin to potato pancakes or mini frittatas, each generously topped with melted, bubbly cheese. Nestled within the cheese are slices of vibrant red tomato, and a sprinkle of fresh green scallions (green onions) adds a pop of color and a fresh, aromatic finish. The edges of the potato cakes appear crispy, suggesting a satisfying textural contrast to the soft interior and gooey topping. This recipe offers a savory and comforting experience, combining the heartiness of potatoes with the tang of tomatoes and the sharpness of cheese and scallions.
Ingredients:
For the Potato Cakes:
- 2 lbs (about 4-5 medium) russet or Yukon Gold potatoes
- ¼ cup all-purpose flour
- 1 large egg, beaten
- 2 tablespoons fresh parsley, chopped (or chives)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 3-4 tablespoons vegetable oil (for frying)
For the Topping:
- 1 cup shredded cheddar cheese, Monterey Jack, or a blend
- 1 medium tomato, thinly sliced into rounds
- 2 green onions (scallions), thinly sliced (green parts for garnish)
- Pinch of dried oregano or Italian seasoning (optional)
Equipment:
- Large pot
- Potato masher or fork
- Large mixing bowl
- Large non-stick skillet
- Spatula
- Baking sheet (optional, for keeping warm)
- Oven (for melting cheese, if not done in skillet)
- Cutting board
- Knife
- Measuring cups and spoons
Instructions:
- Prepare the Potatoes:
- Peel the potatoes and cut them into 1-inch chunks.
- Place the potato chunks in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
- Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty hot pot and let them sit for 1-2 minutes to allow any excess moisture to evaporate. This helps prevent soggy potato cakes.
- Make the Potato Cake Mixture:
- Mash the hot potatoes in the pot using a potato masher or fork until mostly smooth, with a few small lumps remaining for texture. Avoid over-mashing, which can make them gummy.
- Add the all-purpose flour, beaten egg, chopped fresh parsley, 1 teaspoon salt, and ½ teaspoon black pepper to the mashed potatoes.
- Mix everything together with a sturdy spatula or your hands until just combined. Do not overmix. The mixture should be firm enough to hold its shape.
- Form and Pan-Fry the Potato Cakes:
- Heat 3-4 tablespoons of vegetable oil in a large non-stick skillet over medium heat. The oil should be shimmering but not smoking.
- Scoop about ¼ cup of the potato mixture and flatten it into a round or slightly square patty, about ½-inch thick and 3-4 inches in diameter. Repeat with the remaining mixture.
- Carefully place the potato cakes into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Fry for 4-6 minutes per side, or until golden brown and crispy on both sides.
- Once browned, transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
- Add Topping and Melt Cheese (Two Methods):
- Method 1: Skillet Finish (for immediate serving and fewer dishes):
- Once all potato cakes are pan-fried, reduce the heat to low. Arrange the cooked potato cakes back in the skillet (you might need to do this in batches).
- Place one or two thin tomato slices on top of each potato cake.
- Sprinkle a generous amount of shredded cheese over the tomatoes on each potato cake.
- Cover the skillet with a lid or aluminum foil and cook on low heat for 3-5 minutes, or until the cheese is melted and bubbly.
- Sprinkle with sliced green onions and optional dried oregano before serving.
- Method 2: Oven Finish (for larger batches or crispier cheese):
- Arrange the pan-fried potato cakes on a baking sheet.
- Place one or two thin tomato slices on top of each potato cake.
- Sprinkle a generous amount of shredded cheese over the tomatoes on each potato cake.
- Bake in a preheated oven at 375°F (190°C) for 5-8 minutes, or until the cheese is melted and lightly browned.
- Remove from oven, sprinkle with sliced green onions and optional dried oregano before serving.
- Method 1: Skillet Finish (for immediate serving and fewer dishes):
- Serve:
- Serve the Cheesy Potato Cakes hot, immediately after the cheese has melted and the scallions have been added. They make a fantastic breakfast, brunch, or side dish. These are best enjoyed fresh to retain their crispiness.