Sage Derby Potato Cakes With Sour Cream Dip Recipes

SAGE DERBY POTATO CAKES WITH SOUR CREAM DIP

Sage Derby Potato Cakes With Sour Cream Dip image

This was from a Publix recipe book originally, but I made some changes. I made these for St. Patrick's day and they were a hit!

Provided by MissGolightly

Categories Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb Red Bliss potatoes or 1 lb butter potato, peeled and halved
7 ounces sage derby cheese, shredded (1 3/4 cups)
1/2 onion, shredded
1 teaspoon salt
1/8 teaspoon white pepper
1 egg, beaten
1/2 cup canola oil (not extra-virgin) or 1/2 cup olive oil (not extra-virgin)
1/2 cup all-purpose flour (optional -- season with salt & pepper)
1 cup sour cream
2 teaspoons heavy cream
1 tablespoon chopped chives
1/2 teaspoon salt
1 pinch white pepper

Steps:

In a medium saucepan, cover potatoes with salted water and bring to a simmer. Cook for 10-12 minutes, just until tender. Cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. Add cheese and toss to blend. Season mixture with salt and pepper and mix in egg.
Using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop into a 1/2" thick round patty and dredge lightly on both sides in flour.
Heat olive oil over medium-high heat in a a large frying pan. In batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. Drain on paper towels.
Whisk sauce ingredients together in a small bowl and serve with warm potato cakes.

Nutrition Facts : Calories 264.9, Fat 20.9, SaturatedFat 5.2, Cholesterol 40.8, Sodium 464.1, Carbohydrate 16.4, Fiber 1.2, Sugar 0.7, Protein 3.6

SAGE CAKES

Sage Cakes image

A plain pancake is made with fresh sage and topped with Romano cheese. Excellent for breakfast, brunch, or supper with sausage, bacon, and fried apples.

Provided by BETHMCAFEE

Categories Pancakes

Time 48m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup sifted all-purpose flour
1 teaspoon white sugar
½ teaspoon salt
2 egg yolks
1 cup buttermilk
3 tablespoons chopped fresh sage
2 egg whites
2 tablespoons vegetable oil
½ cup grated Romano cheese

Steps:

In a medium bowl, stir together the flour, sugar and salt. Stir in the egg yolks, buttermilk and sage all at once. Let the batter stand at room temperature for 30 minutes.
In a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the sage batter.
Heat the oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the skillet to make small pancakes. Flip when bubbles appear on the surface and cook until light brown on both sides. Repeat with remaining batter. Add more oil to the skillet if needed. Sprinkle Romano cheese over the pancakes while still warm.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 29 g, Cholesterol 120.3 mg, Fat 13.9 g, Fiber 0.8 g, Protein 13.2 g, SaturatedFat 4.8 g, Sodium 565.9 mg, Sugar 4.3 g

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