Parmesan Crusted Smoked Cheddar Potato Cakes Recipes

PANKO CRUSTED MASHED POTATO CAKES

Steps:

• In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

CHEDDAR PARMESAN POTATOES

Steps:

• In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Add the salt, cheddar cheese and Parmesan cheese; stir until cheese is melted. Add potatoes; stir gently to mix. , Place in a greased 2-qt. baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350° for 30-35 minutes.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

PARMESAN CRUSTED SMOKED CHEDDAR POTATO CAKES

Steps:

• 1. Heat olive oil in a large skillet over medium heat.
• Stir together the mashed potatoes and smoked cheddar then scoop about ¼ Cup mashed potatoes and form into equal size small patties.
• Combine parmesan cheese and flour into a shallow dish and press potato patties into mixture.
• In batches, place patties into hot skillet and cook for 2-4 minutes per side or until golden brown. Transfer to a paper towel lined plate.
• Serve warm with ranch dressing if desired.

PARMESAN-CRUSTED POTATOES

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

CHEDDAR POTATO CAKES

Steps:

• Mix all ingredients together.
• Place spoonfuls of potato mixture in greased fry pan.
• Cook on medium/medium high heat for approximately 5 minutes or until bottom of cakes are golden brown.
• Flip, mash down with spatula and cook for another 5 minutes or until golden brown.

POTATO-CRUSTED QUICHE WITH SMOKED CHEDDAR AND CANADIAN BACON

Steps:

• Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use).
• Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and sauté 5 minutes. Add Canadian bacon; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.
• Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.