Time 1h5m Yield 12 servings Number Of Ingredients 8 Steps:
Place potatoes on a baking sheet and poke holes in two sides with a fork. Coat potatoes with olive oil, and sprinkle with salt and pepper. Bake for at 425°F (220°C) for 45 minutes. Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces. Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish. Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese. Repeat for a second layer. Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up. Sprinkle with chives. Enjoy!
Yield 9 servings Number Of Ingredients 8 Steps:
Peel and grate the potatoes. Drop shredded potatoes into a large bowl of ice water to remove surface starch. Preheat oven to 400°F (200˚C). Strain or squeeze potato shreds and transfer to a large bowl. Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape. Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes. Serve warm. Enjoy!
Yield 8 servings Number Of Ingredients 13 Steps:
Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible. Set aside and grate the onion. Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined. Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick. Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties. Serve with sour cream and green onions on top, and enjoy! Enjoy!
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Time 4h10m Yield 8 servings. Number Of Ingredients 8 Steps:
In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.
Time 1h15m Yield 8 servings. Number Of Ingredients 8 Steps:
Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Time 1h45m Number Of Ingredients 18 Steps:
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.
Yield 12 servings Number Of Ingredients 11 Steps:
Preheat the oven to 375˚F (190˚C). Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise. In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered. Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham. Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices. Add a final layer of potato slices around the center of the pan Top with the remaining cheddar and Gruyère cheese. Cover with greased aluminum foil and bake for 40 minutes. Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C). In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well. Slowly add in the cream, whisking until fully incorporated. Uncover the skillet and pour the cream mixture over potatoes, spreading evenly. Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown. Cool for at least 30 minutes, then slice and serve. Garnish with fresh parsley. Enjoy!
Time 1h40m Yield Serves 6 Number Of Ingredients 0 Steps:
Preheat oven to 190C/fan 170C/gas 5. Peel the potatoes, slice thinly, rinse under cold water. Choose a pan large enough for all of the ingredients, then add the creme fraiche, bay leaf, pinch of salt, ground pepper and nutmeg. Bring to the boil, then reduce to a simmer. Add the drained potatoes and simmer for 5 minutes. Rub the base and sides of a large gratin dish with the garlic before adding the potato mixture, then smoothing the surface. Finally add the Gruyere and bake for about 1 hour. Check that the potatoes are cooked through then serve hot.
Time 30m Yield 2 servings. Number Of Ingredients 9 Steps:
In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.
More about “cheesy potato cake recipe by tasty”
Time 1h35m Yield 2 servings. Number Of Ingredients 9 Steps:
Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato; scoop out pulp, leaving a thin shell. In a bowl, mash the pulp, egg, milk, mayonnaise, 1/2 cup of cheese, salt and pepper. Spoon into potato shells. Top with onion, bacon and remaining cheese., Place in a small ungreased baking pan. Bake, uncovered, at 375° for 25-30 minutes or until heated through.
