These easy to make cheesy potato cakes are incredibly good, and the perfect thing to make as an appetizer or side dish. Plus, you are going to LOVE the sauce that goes over the top.
Cheesy Potato Cakes
These Cheesy Potato Cakes are to die for!!! It is especially ideal if you are looking for something to do with leftover mashed potatoes. For example, the day after Thanksgiving dinner or a Sunday dinner. No one would ever guess it was something you made with leftovers. I tried a potato cakes appetizer at Claim Jumper and loved them so much I played around with trying to make them at home. They were fantastic! The sauce for this is also delicious, you definitely need to make it with the cakes. It is cool and creamy with just the right amount of spice. The perfect complement for the crispy cakes.
What is a Potato Cake?
A potato cake is similar to a crab cake. It is mashed potatoes mixed with some seasonings that is formed into a patty, then it is breaded and fried in oil. The cake is crispy on the outside, and the inside is creamy and cheesy. It’s a delicious way to serve a side dish of potatoes in a non-traditional way.
Potato cakes may seem difficult, but they are NOT difficult at all. If you take away the refrigeration time, you can probably make them in about 30 minutes. Start by boiling potatoes until they are almost totally done but still slightly firm. At this point, you’ll need to refrigerate them for at least an hour until they are chilled. This step could be done a day or two in advance as well. Coarsely mash the potatoes, add the extra ingredients (see the recipe card below), then chill once more before frying. See? Simple!
Dips for Cheesy Potato Cakes
Part of the fun of this recipe is all the yummy dips you can pair with it! This recipe includes a fantastic spicy dipping sauce, but here are some more to try:
How to Make Cheesy Potato Cakes
For the Creamy Dipping Sauce (optional):
- Combine all dipping sauce ingredients in a medium-sized bowl.
- Cover and refrigerate until ready to serve.
- Wash potatoes thoroughly. Leaving skins on, quarter each potato. Boil potatoes until fork-tender. Do not overcook. Drain.
- Use a potato masher to coarsely mash the potatoes. Stir in cheeses, onions, garlic, salt and pepper.
- If using leftover mashed potatoes, stir cheeses, onions, garlic, salt and pepper into mashed potatoes for the potato cake filling.
- Combine breadcrumbs and flour in a pie tin or round cake pan. In a separate bowl, combine eggs and milk.
- Divide the potato mixture into 12 equal portions. Start by evenly dividing it in half, then half again, etc until you have 12 portions. Shape each portion into a patty (like a hamburger patty).
- Dredge each patty into the breadcrumb mixture, then dip into the milk and egg, then coat again with breadcrumbs.
- Place the breaded patties on a cookie sheet. Cover and chill for one hour.
- Heat 1 cup of vegetable oil in a large skillet. Pan fry the cakes on medium heat for 2 to 3 minutes on each side or until browned. Drain on paper towels.
- Serve with Creamy Dipping Sauce, ranch dressing, sour cream, or 1 cup sour cream mixed with 1/2 cup salsa. Garnish with chopped green onion or chives.