« Happy Birthday To Me! How You Can Win A $50 Williams Sonoma Gift Card! | Main | Gluten Free Buttermilk Biscuits »

October 3, 2008

Dill and Cheddar Potato Cakes

Dill and Cheddar Potato Cakes

Living in a house with Jamison mashed potatoes are often on his menu and most of the time that means left over mashed potatoes too. For a while now I've wanted to make some Potato Cakes. I've tried it in the past and never just quite got the process down. This time however they turned out great!

I decided to give the Potato Cakes a little kick and threw in some dill and cheddar. The flavors just melded so well! Topped with a little sour cream and it was the ultimate indulgence! True this is not something you would make and eat everyday, but it's just perfect for when you want something warm and scrumptious! If you like potatoes and cheese this is the ultimate comfort food!

What You'll Need:
2 cups of mashed potatoes
2 eggs
1/2 cup of unbleached all purpose flour
1 tablespoon of dill
A pinch of sea salt
1/2-3/4 a cup of shredded cheddar
Olive oil for frying

Dill and Cheddar Potato Cakes

Heat a pan over medium heat until hot. Spritz with some non-stick spray and then add about a tablespoon of olive oil. Place dollops of potato mixture into the pan. When side down has browned flip the dollop over and flatten it. Cook until both sides are golden brown and place on a plate with paper towels to drain. Add more oil between batches if needed.

Serve immediately plain or a dollop of sour cream.

Dill and Cheddar Potato Cakes

Notes: You could add in finely chopped onion if you liked. You could also leave out the cheese and dill.

P.S. If you haven't already be sure and sign up for your chance to win a $50 Williams Sonoma gift card! All you have to do is leave a comment on this entry. So what are you waiting for? Take the link and enter to win! ;o)

Posted by Dianne at October 3, 2008 1:55 PM

Trackback Pings

TrackBack URL for this entry:
http://www.diannesdishes.com/cgi-bin/mt/mt-t.cgi/750

Comments

Oh, this is a great recipe. I make mashed potatoes often, but I never know what to do with the leftovers; they are impossible to heat, they just go all mushy-weird. This seems a great option.

One question though, my mashed potatoes recipe has eggs, milk and a bit of shortening, so you think I should still add the eggs for this one? It feels a bit like overkill.

Posted by: ana at October 4, 2008 4:59 PM

If it has eggs in it to begin with then I'd say to leave them out of the potato cakes. I agree with you...It would just be a bit much.

Posted by: Dianne at October 4, 2008 6:06 PM

Leave a comment