Crispy Potato Cakes #SP5 – a delicious recipe with Potatoes, cheddar cheese, season panko breadcrumbs, buttermilk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
remove potatoes from package and place into a large mixing bowl.
2
Stir in 1 cup extra sharp cheddar cheese.
3
Form potatoes into 8 patties and place on a parchment lined baking sheet.
4
Refrigerate for at least 2hours.
5
Remove potato cakes from the refrigerator.
6
One by one, dip each cake into buttermilk, draining off excess.
7
Roll cakes one by one in seasoned panko breadcrumbs.
8
Place each cake back on parchment lined baking sheet and refrigerate 30 minute.
9
Remove potato cakes from the refrigerator.On medium heat, preheat a cast iron skillet and vegetable oil.
10
Cook potato cakes 4 at a time on medium heat, 3 to 4 minutes per side or until golden brown.
11
Remove from pan and let cakes drain on a paper towel.
12
Serve Warm or at room temperature.
879
kcal
Calories
77
g
Fat
35
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (2 lb) package Simply Potatoes Sour Cream and Chive Mashed Potatoes, 1 cup sharp cheddar cheese, 2 cups season panko breadcrumbs, 1 cup buttermilk, and more.
Yes, Crispy Potato Cakes #SP5 falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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