These Crispy Cheesy Potato Cakes are a comforting and incredibly flavorful side dish or light meal, offering a delightful contrast between a golden, crispy exterior and a tender, cheesy interior. The image showcases several round potato cakes on a white plate, each perfectly pan-fried to achieve a beautiful golden-brown crust with visible crispy edges. The melted cheese is evident, bubbling and slightly browned in the center of each cake, creating an inviting visual. A sprinkle of fresh green herbs, likely parsley or chives, adds a touch of freshness and color. These potato cakes are versatile and satisfying, perfect for breakfast, brunch, or as an accompaniment to a variety of main dishes.
Ingredients:
- 2 lbs (about 4 medium-large) russet or Yukon Gold potatoes
- ½ cup (50g) shredded cheese (such as mozzarella, cheddar, or a blend), plus extra for topping
- ¼ cup (30g) all-purpose flour
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley or chives, finely chopped, plus extra for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 tablespoons vegetable oil or olive oil, for pan-frying
Equipment:
- Large pot
- Potato masher or ricer
- Large mixing bowl
- Grater (optional, for cheese)
- Measuring cups and spoons
- Large non-stick skillet or cast-iron pan
- Spatula
- Plate lined with paper towels (for draining)
Instructions:
- Prepare the Potatoes:
- Wash and peel the potatoes. Cut them into 1-inch (2.5 cm) chunks for even cooking.
- 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, then reduce heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes thoroughly in a colander. It’s crucial to get as much water out as possible to prevent soggy potato cakes. You can let them steam in the colander for a few minutes or even return them to the empty hot pot for a minute to dry out further.
- Mash and Season the Potatoes:
- Transfer the hot, drained potatoes to a large mixing bowl.
- Mash the potatoes using a potato masher or ricer until smooth. Avoid over-mashing, which can make them gummy.
- Add ½ cup of shredded cheese, all-purpose flour, lightly beaten egg, 2 tablespoons of chopped fresh parsley or chives, ½ teaspoon salt, and ¼ teaspoon black pepper to the mashed potatoes.
- Mix everything together with a rubber spatula or your hands until just combined. Do not overmix. The mixture should be firm enough to hold its shape.
- Shape the Potato Cakes:
- Take about ¼ cup of the potato mixture and flatten it into a round patty, about ½-inch (1.2 cm) thick and 3 inches (7.5 cm) in diameter. You can make them uniform or free-form.
- Repeat with the remaining potato mixture. You should get about 6-8 potato cakes, depending on size.
- Pan-Fry the Potato Cakes:
- Heat 2-3 tablespoons of vegetable oil or olive oil in a large non-stick skillet or cast-iron pan over medium heat. The oil should be shimmering but not smoking.
- 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 deeply golden brown and crispy. The exact time will depend on your pan and heat.
- During the last minute of cooking, sprinkle a little extra shredded cheese on top of each potato cake if desired, allowing it to melt and get bubbly.
- Drain and Garnish:
- Once cooked, transfer the Crispy Cheesy Potato Cakes to a plate lined with paper towels to absorb any excess oil.
- Immediately garnish with additional fresh chopped parsley or chives for a fresh, aromatic finish.
- Serve:
- Serve the Crispy Cheesy Potato Cakes warm. They are excellent on their own, or as a side to eggs, roasted meats, or a fresh salad. They offer a delightful texture and a savory, cheesy flavor that makes them truly irresistible.