Crispy Potato Cakes With Farmer Cheese Scallion Black Pepper And Kale Chips Recipes

CRISPY MASHED POTATO CAKES

Crispy Mashed Potato Cakes image

I love finding ways to use holiday leftovers. These potato cakes use the mashed potatoes, stuffing and breadcrumbs. To go all out, add meat and cheese. -Jeri Psikal, Norman, Oklahoma

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

Ingredients

3 cups mashed potatoes (with added milk and butter)
1 cup biscuit/baking mix
1 cup cooked stuffing
2 large eggs, lightly beaten
1 cup French-fried onions, crushed
3/4 cup dry bread crumbs

Steps:

In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.

Nutrition Facts :

CRISPY POTATO-PEPPER CAKES

Crispy Potato-Pepper Cakes image

Provided by Sandra Lee

Categories appetizer

Time 39m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (1-pound, 4-ounce) package shredded hash brown potatoes
1 red bell pepper, diced
3 eggs
1 cup shredded Parmesan
1 tablespoon herbs de Provence
Salt and pepper
3 tablespoons olive oil
2 cups sour cream, for garnish
1 cup finely shredded fresh basil, for garnish

Steps:

Preheat oven to 200 degrees F.
In a large bowl, mix potatoes and bell pepper. In a small bowl, beat eggs with cheese and herbs de Provence. Add to potato mixture and mix thoroughly. Season, to taste, with salt and pepper. In a large skillet, heat olive oil over medium-high. Spoon a scant 1/4 cup of potato mixture at a time into the skillet, pressing with the back of a spatula to flatten to a round about 3 inches in diameter; cook no more than 4 cakes at a time. Fry for 2 to 3 minutes, or until golden, turn, and cook other side until golden. Transfer to paper towels to drain and then transfer to a baking sheet and hold in the warm oven. Repeat with the remaining potato mixture. Serve topped with spoonful of sour cream and sprinkled with basil shreds.

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