Easy Cheddar Potato Cakes Made With Instant Potatoes Recipes

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EASY CHEDDAR POTATO CAKES (MADE WITH INSTANT POTATOES)



Easy Cheddar Potato Cakes (Made With Instant Potatoes) image

If you looking for ways to use your instant potato flakes then here is a really great recipe! feel free to adjust all amounts to taste, this takes only minutes to make and my family loves them, don't try this recipe using regular mashed potatoes, it will not work --- this recipe was tested using Idahoan brand mashed potato flakes but I am sure any brand will work fine, servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Potato

Time 11m

Yield 20 serving(s)

Number Of Ingredients 13

2 cups instant potato flakes
1 cup finely shredded cheddar cheese
2 tablespoons flour
1/4 cup cornmeal cornmeal
1 -2 teaspoon seasoning salt
1 teaspoon garlic powder (or to taste)
2 green onions, finely chopped
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon fresh ground black pepper (to taste)
2 cups milk
1 large egg
1/4 cup melted butter
vegetable oil (for frying)

Steps:

  • In a bowl combine the first 9 ingredients.
  • In another bowl mix the milk with egg and melted butter whisk until well combined; add to the dry mixture; mix well.
  • Let mixture stand for about 10-12 minutes until the liquid is absorbed.
  • Heat oil in a skillet over medium heat.
  • Using slightly wet hands tightly shape into small balls (about 2 tablespoons) place into hot oil then press down lightly with back of a spoon).
  • Cook about 3 minutes on each side or until browned adding in more oil as needed.
  • Remove to paper towels.

MOUNTAIN MAMA'S POTATO PANCAKES



Mountain Mama's Potato Pancakes image

Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon.

Provided by Mountain Mama

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 8

Number Of Ingredients 10

⅔ cup instant mashed potato flakes
⅓ cup complete dry pancake mix
½ cup chopped onion
1 cup shredded Cheddar cheese
1 cup skim milk
1 egg, beaten
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt and pepper to taste
1 pinch cayenne pepper

Steps:

  • Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
  • Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 10.1 g, Cholesterol 38.7 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 3.5 g, Sodium 179.8 mg, Sugar 2.9 g

INSTANT POTATO PANCAKES



Instant Potato Pancakes image

These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 cup cold water
1 egg, beaten
½ teaspoon salt
¾ cup dry potato flakes
1 tablespoon chopped chives
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon vegetable oil
1 tablespoon butter
¼ cup sour cream for garnish
1 tablespoon chopped chives, divided

Steps:

  • Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
  • Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
  • Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
  • Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 8.3 g, Cholesterol 54.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 345.5 mg, Sugar 0.4 g

CHEDDAR POTATO CAKES



Cheddar Potato Cakes image

This is a variation of a potato cake recipe I've made for years. These cakes are not as stiff as regular potato cakes so I make the portions a little smaller when I cook them.

Provided by Bekk1227

Categories     Potato

Time 15m

Yield 10 potato cakes

Number Of Ingredients 7

3 cups mashed potatoes (leftovers)
1/4 onions, minced or 1 tablespoon instant minced onion
1 egg
1/3 cup flour
2 ounces cheddar cheese, shredded (I use 50% less fat version)
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 98.8, Fat 2.8, SaturatedFat 1.5, Cholesterol 28.4, Sodium 232.6, Carbohydrate 14.6, Fiber 1.1, Sugar 1.1, Protein 3.7

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